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Miso & chilli salmon ramen

Prepare with Fresh Salmon Fillets
30 min
Miso & chilli salmon ramen


  1. Prepare the salmon by removing the skin from the salmon fillet, then slice the salmon into roughly 10mm thick slices.
  2. Prepare the vegetables so they are all roughly the same size. This will make them easier to cook.
  3. 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.
  4. 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.
  5. Add the salmon, oyster sauce, soy sauce, ginger and chilli rings. Cover and gently simmer for 2 – 3 minutes.
  6. Remove the lid and add the vegetables and simmer for a further 3 – 4 minutes or until the salmon and vegetables are cooked.
  7. Divide the salmon between the two bowls of noodles.
  8. Remove the vegetables and divide between the bowls.
  9. Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.

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