Salmon Somen Noodles. An Umami Tsunami

If you ask me what food I miss most back home, the answer would be noodles. From the diverse races and cultures you get a good variety of noodle dishes available to you around the clock. From the spicy mee goreng, creamy Laksa and light slice fish noodles, the choices are never boring. Even on a hot and humid day I would love nothing more than to slurp on my bowl of hot noodle soup.

As you can guess, my pantry is filled with various kinds of noodles. Vermicelli, flat rice noodles, glass noodles, udon, soba, somen, just to name a few. When I have them in stock, it makes me feel more complete. In the past months I’ve had failures and triumphs trying to replicate my favourite noodle dishes and experimenting with new ones. The process have been very satisfying for me. Here is a recipe which have been improved over the months and finally I can be totally satisfied with.

What you’ll need:

Salmon fillet, the size is entire up to you.
250g Somen noodles, soba is a good alternative.
3-4tbs white miso paste.
500ml of water
3tbs vegetable oil
1 shallot, finely sliced
1 clove garlic, finely sliced
1 red chilli, finely sliced
2tbs ginger, finely sliced or grated
Mushrooms, oyster, shitake, button and enoki are best. All four preferred.
Handful chopped choy sum.
1tsp sugar
salt to taste
handful of beansprouts
1 sweetcorn, kernels cut from the cob.
2 spring onions, sliced.
2 sprigs coriander, finely chopped.
1tsp black sesame seeds, for garnish (optional)
1tsp white sesame seeds, for garnish (optional)
Seaweed cut into strips, for garnish (optional)

Here is how:

Cook the noodles in a pot of boiling water for 2-3 minutes or until tender.
Drain, refresh under cold running water and divide between 2 bowls.

Bring the water to the boil and whisk in the miso paste until fully diluted.
Keep on simmer.

Heat the vegetable oil in a wok or a medium saucepan, over medium heat.
Add the shallot, garlic, ginger and chilli. Stir fry for till they soften.
Add the mushrooms and choy sum.
Season with salt and sugar, and stir fry for 2-3 minutes.
Set aside.

Season the salmon with salt on both sides.
In a small saucepan, drizzle some oil over medium heat and fry the salmon, skin side down.
Fry for about 5 minutes, depending on the size. Don’t turn over the fish, you only turn the fish once.
Once the fish is 3/4 cooked through, you can see the color change, turn it.
Cook for 2 minutes.
If the sides are not cooked, turn it on each side for 1 minute.
You do not want to over cook the fish.
Best to have the centre of the fish, still pink.
Remove from heat.

To assemble and serve the noodles:

Place the fried vegetables, sweetcorn, spring onions, bean sprouts over the noodles.
Pour over the hot miso soup.
Finally place the salmon, skin side up, on top and serve immediately.


© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.

About myhiddenkitchen

Discover the hidden kitchen within you.
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