Use Noo­dle Your

Whether it’s for break­fast, lunch or din­ner, it’s hard not to like a warm, com­fort­ing bowl of noo­dles. shares his recipes. PAUL THEN

Simply Her (Singapore) - - Front Page -

Seaweed Sal­mon with Somen and Kim­chi

Serves 4

IN­GRE­DI­ENTS 4 salmon fil­lets, 150g each 30g miso paste 2 pieces nori (Ja­panese dried sea­weed sheets), cut into half 500g dried somen* 4 stalks xiao bai cai 60g shi­itake mush­rooms, sliced 40g pick­led daikon* 200g kim­chi* (op­tional) 600ml chicken stock 1 stalk spring onion, chopped DI­REC­TIONS 1 Mar­i­nate the salmon with the miso paste. Chill for 1 hour. 2 Wrap each fil­let with a piece of nori. 3 Cook the somen in boil­ing wa­ter for 2min, then di­vide it equally into four bowls. 4 Blanch the xiao bai cai and shi­itake mush­rooms in boil­ing wa­ter for 1min. Add them to the somen. 5 Deep-fry the nori-wrapped salmon fil­lets for 1min un­til half-cooked. Trans­fer to kitchen tow­els to drain, then slice each fil­let into 4 pieces. 6 Top each bowl of somen with 4 pieces of nori-wrapped salmon. 7 Add the daikon and kim­chi, if us­ing, into the bowl. Heat up the chicken stock and pour over noo­dles. Top with spring onions.

*Somen is avail­able at the Ja­panese sec­tion of su­per­mar­kets. Pick­led daikon and kim­chi are avail­able at Korean food marts and the chilled­food sec­tion of some su­per­mar­kets.

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