Eat all those colours!
This dish is all about prep, get that down and then its a simple breeze
This recipe overall took around 30 to 40 minutes.
Equipment;
Chopping Board
Knife
Frying pan
Tin foil
Baking tray
Steamer pans
1 Large mixing bowl
1 Small mixing bowl
Tongs
Spoon
Kettle
Ingredients;
This creates 3 servings
3 Salmon Fillets
3 tbsp. Sesame seeds
4 tbsp. Sweet chilli sauce
Steamer Ingredients;
1/2 Red Cabbage
10 Tender stem Broccoli Florets
150 g Peas - Fresh or Frozen
150 g Sweetcorn - Save the liquid from the can
1 Pak Choy
Raw Vegetables
1 Red Pepper
2 Spring onions
1 Carrot - grated
2 Beetroots - cut into matchsticks
6 Pickled cucumber slices
1/4 Seaweed sheet - Cut into thin sticks
(You can find the sesame seeds and seaweeds sheets in the 'Asian' or world foods isle')
Noodles - Yes they are there
1 Red Chilli
300g Egg noodles
3 tbsp. Sesame oil
1 tbsp. Unsalted Butter
2 Garlic cloves - Crushed
5 tbsp. Soy sauce
3 tbsp. Oyster Sauce
Some of the vegetable water from the steamer
Salt and Pepper
Firstly, turn the oven onto 180C and start by prepping your salmon. Place the salmon in a wrap of tin foil and pour the sweet chilli over the top. Close up the tin foil really tight to lock all the juices and flavour in.
Next is to begin slicing everything up whilst the oven is still getting hot.
I will suggest chopping the beetroot last as it will stain everything pink!
Put all the vegetables that will be staying raw onto a plate or in a separate container, cover and place on the fridge for now.
Pop the salmon in the oven and set a timer for 20 minutes.
Boil the kettle and fill the bottom of your steamer about half way.
In the pan closest to the hot water in the steamer (so the bottom bit) place the Broccoli and Cabbage. Then in the top place the sweetcorn, peas and pak choy.
Steam everything for around 10 minutes, Once the time is up turn the heat down but leave everything there to continue steaming whilst you prepare the noodles.
Place the noodles in the bowl with the hot water along with the soy sauce and oyster sauce, if you like you can add a vegetable stock cube. Leave this to sit for 10 minutes until the steamed vegetables are almost done.
Once 10 minutes have pasted turn the heat off for the steamer, and turn the heat on for the frying pan. First fry off the garlic and chilli in the sesame oil for around 1 minute then pour in the noodles with all the liquid. Frying these off for around 3 to 4 minutes.
Once everything is ready, dish it up however you like.
I placed the noodles on the bottom and then placed the vegetables around the bowl so the salmon was the centre piece. If you would like this to be a more 'Ramen - ish' dish, then spoon a little of the vegetable liquid from the steamer into your dish too.
Sprinkle on the sesame seeds and tuck in!
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