​

Salmon, udon noodles, snow peas, spinach, lemongrass, ginger and garlic infused broth

This recipe is designed for 2 serves and is actually rather simple to make

 

Broth

​

1 Litre homemade or a good quality store bought chicken stock

1 tablespoon lemongrass paste

6 garlic cloves crushed

Knob ginger sliced

2 kaffir lime leaves whole

1 tablespoon fish sauce optional

​

Add these ingredients to a pot with the chicken stock and simmer gently for 30 minutes to infuse flavors. If the taste is too strong just add a little water if it's plain add salt to taste and simmer a bit longer to reduce liquid.

You could always add some chicken stock powder if it's lacking flavor.

Once you are happy with the flavor of the broth strain and discard any solids then return broth to pot to keep warm.

 

2x salmon portions ( cut each portion into 4-5 large chunks, I leave the skin on as it holds the fish together but you could remove it if you wish )

 

1 packet wok ready udon noodles ( this comes with 2 portions and sold in most supermarkets )

 

Fresh Ingredients

​

Handful snow peas

Handful baby spinach

Fresh red chilli sliced

Toasted sesame seeds

Few drops sesame oil

​

Plating up

​

Unpackage the Udon noodles add to a large bowl with the snow peas and pour boiled kettle water over.

Let it sit or 5 minutes then drain liquid.

Divide the Udon noodles and snow peas between two bowls, add a few spinach leaves in each bowl.

At this point you are ready to cook the fish and make sure your broth is bubbling away and ready to use

​

Heat up a fry pan add oil plus the salmon pieces, season with a little salt and pepper.

Cook on a high heat for only a few minutes a side or just cook to your liking.

​

Serve the cooked salmon over the Udon noodles and greens you prepared earlier, ladle over the hot broth between your two bowls.

To finish I like to drizzle a little sesame oil over the fish, sprinkle with sesame seeds and add some fresh red chilli and serve immediately!

 

 

​