Years ago, some family friends made a salmon noodle dish for my parents, who liked it so much that they asked for the recipe. Over time the recipe has been gradually adopted and adapted by our household and, when the dish was recently mentioned to the family friends, they had no recollection of it. With the original recipe lost, this noodle dish belongs to nobody.
Despite belonging to nobody, this recipe is really one that will please everybody. The salmon is brought alive by classic Asian flavours: sweet ginger, salty soy sauce, a heat of chilli, the delicate, nutty crunch of sesame seeds, and fresh spring onion and coriander. Best paired with some steamed green Asian veg, such as pak choi.
- 2 salmon fillets
- 2 nests of egg noodles (or more if, like me, you’re feeding a hungry boy!)
- 3 spring onions, thinly sliced
- 1 fresh chilli, finely diced
- A small handful of fresh coriander, chopped
- 1 tsp coriander (plus extra to serve)
- ½ tbsp sesame seeds (plus extra to serve)
- Your choice of veg to serve on the side
For the marinade:
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- 2 tsp grated root ginger
- 1 small garlic clove, peeled and finely chopped
- 2 pinches of Chinese five spice
- 1 tsp sugar
- Begin by chopping the salmon into cubes and place in a bowl. Mix together all the ingredients for the marinade and pour over the salmon.
- Finely dice your chill, slice your spring onions and roughly chop your coriander. Lightly toast your sesame seeds. Cook the noodles according to the packet instructions, drain and rinse several times with water.
- Take salmon (save the marinade) and fry on a medium-high heat for 5 minutes or until just cooked through. During the last minute of cooking, add the spring onions, chilli, fresh and ground coriander, and sesame seeds.
- Add your noodles and marinade to the pan, and a dash of extra soy sauce if needed. Toss together and check it is warmed through.
- Serve topped with more sesame seeds and a sprinkle of chopped coriander. Remember to add a side of fresh veggies – I chose green beans.