Poached salmon and soba noodles with ginger and lemongrass broth

Adapted from Donna Hay

875ml chicken stock

1 stalk lemongrass, cut into 4 parts

1 inch ginger, sliced into 4

1 tbsp soy sauce

a good dash of mirin

270g sabo noodles

3 x 150g salmon fillets,skin removed

2 bunches of bak choy, washed

• Place the stock,lemongrass,ginger,soy sauce and mirin in a medium deep pan over medium heat and bring to a simmer. Simmer for 5minutes.
• In another pan, add water and boil water to boil. Add noodles and cook for 2 minutes, if you are using the fresh version of sabo noodles but if the sabo noodles stick boil for 4minutes.
• Remove noodles from pan and boil bak choy for 1 or 2.Don't over cook the bak choy.
• Remove the lemongrass and ginger and discard. Add salmon to the broth and cook for 2 minutes.
• Top the noodles with the salmon and bak choy and spoon over the broth.
• Serve with marinated seaweed and jellyfish.