Deliciously easy. Marinating the salmon makes it soft and fragrant. As you can see in the photos I ditched the carrots in favour of softer veg due to Freddy's new braces but try that if you like as was just as good!
Serves 4
Prep Time: 20 mins
Cook Time: 6 mins
Equipment
2 pans with lids
Medium bowl
Sharp knife
Chopping board
Ingredients
Salmon Marinade
6 cm piece of fresh ginger peeled and finely grated
4 tsp mirin (or rice vinegar but may need a tsp sugar)
4 tsp soy sauce
4 tsp fish sauce
4 pieces salmon fillet
salt and pepper
Ramen broth and noodles
200g ramen noodles
1 litre chicken stock
4 tsp fish sauce
4 garlic cloves, peeled and minced
1 carrot, peeled and julienned (thin strips)
1/2 cucumber, peeled and julienned
100g French beans trimmed and halved lengthways
(I used peas instead of carrots and beans)
handful coriander leaves
(option to add sliced spring onion, red onion, a few crushed peanuts, chilli flakes or chopped fresh chilli to garnish)
Method
Combine the marinade ingredients in a bowl. Season the salmon pieces with salt and pepper and add them to the marinade. Coat several times by turning over a few times. Leave for 1 hour minimum in the fridge - over night is even better.
Cook the noodles according to packet instructions, drain and refresh under cold water.
Add the fish sauce and garlic to the chicken stock and stir. Pour into a pan and bring to the boil.
Add the salmon and scrape in all the marinade. Simmer for 2-3 mins.
Remove the fish to a plate and keep warm.
Divide the noodles between 4 bowls. Pour over the ramen soup and distribute the veg evenly. Check the seasoning and adjust if needed.
Top with the fish and serve scattered with coriander laves.
Enjoy!
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