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
Seaweed Salmon with Somen and Kimchi
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.