GREEN TEA NOODLES WITH STICKY SWEET CHILLI SALMON
SERVES 4. PREP 10 MINS. COOK 20 MINS
INGREDIENTS
• ½ cup (125ml) peanut oil
• 1 tbsp finely chopped ginger
• 3 long green shallots, thinly sliced
• 1 lemongrass stalk (white part only), finely grated
• 1 ½ tbsp runny honey
• 2 tbsp extra virgin olive oil
• 80g chilli paste in soybean oil
• 600g whole skinless salmon fillet, pin-boned
• 240g packet dried green tea noodles
• ⅓ cup (80ml) lime juice
• 2 ½ tsp caster sugar
• 2 tsp fish sauce
• ½ tsp chilli flakes, plus extra to serve
• Toasted sesame seeds, to serve
• Micro shiso leaves, to serve
METHOD
1 Preheat oven to 220C. Heat peanut oil in a small saucepan over low heat. Add ginger, long green shallot, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until long green shallot is very soft but not coloured. Remove from heat and cool.
2 Meanwhile, combine honey, olive oil and chilli paste in a bowl. Stir to combine. Line a baking tray with baking paper and add salmon. Rub honey mixture over salmon to coat, then season. Roast for 12-15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.
3 Cook noodles according to packet instructions. Drain and rinse briefly with warm water.
4 Whisk lime juice, sugar, fish sauce and chilli flakes into the shallot oil mixture.
5 Place noodles in a large bowl with three quarters of the shallot oil, season and toss to combine. Arrange on a serving platter and flake salmon over the top. 6 Drizzle over remaining shallot oil and scatter with extra chilli flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled.