- Prepare the salmon by removing the skin from the salmon fillet, then slice the salmon into roughly 10mm thick slices.
- Prepare the vegetables so they are all roughly the same size. This will make them easier to cook.
- Bring a large pan of water to the boil. Add the noodles and cook as per pack cooking instructions. Once ready drain well and divide into two bowls.
- Place the water or stock into a wok or sauce pan and bring to the boil. Reduce the heat to a simmer and whisk in the miso paste.
- Add the salmon, oyster sauce, soy sauce, ginger and chilli rings. Cover and gently simmer for 2 – 3 minutes.
- Remove the lid and add the vegetables and simmer for a further 3 – 4 minutes or until the salmon and vegetables are cooked.
- Divide the salmon between the two bowls of noodles.
- Remove the vegetables and divide between the bowls.
- Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.
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