I have about a 50% success rate when it comes to cooking. Luckily this recipe falls in to the tasty half. This is probably one to shop for after payday due to salmon and purple sprouting broccoli being on the pricier side of a grocery shop. I used brown rice noodles from hiSbe; a wonderful independent shop that sports ‘happiness before profits’ as its slogan.
Groundnut or sesame oil
1 garlic clove
1 chilli (red or green)
3 spring onions
Chinese five spice
Thumb sized piece of fresh ginger
2 Salmon fillets
2 sachets of miso soup paste
Lime, to serve
- Chop the chilli, garlic and ginger and add to the wok on a medium heat with the oil.
- Finely chop the spring onions and remove the woody ends from the purple sprouting broccoli. Add to the wok.
- Meanwhile, cut the the salmon fillets in to chunks and coat with the chinese 5 spice, and soy sauce.
- Add the sesame seeds to the pan and lightly toast them.
- Add the salmon fillets to the pan and ensure the pieces begin to change to a light pink colour. This should take about 4-5 minutes.
- Boil the kettle and pour enough water so the ingredients are covered and add the noodles and miso paste.
- Cook until the noodles are soft and serve with a wedge of lime.