April 20, 2010

Simple noodle stir fry with poached salmon

I have made a similar stir fry before, but this time I experimented with different vegetables and spices and different method of cooking the fish. I do like the poaching method; it is just so stress free and it makes it very easy to control the cooking, especially if you prefer the salmon a bit pink in the middle. Sea salt flakes taste delicious on the fish and in my opinion it doesn't need any other seasoning (part from crushed pepper perhaps) next to the flavoursome noodles.

Simple noodle stir fry with poached salmon (serves two noodle needy people)

1 red onion, thinly sliced
half red chilli, finely sliced (add more if you can palate it, I can't!)
thumb size piece of ginger, grated
2 garlic cloves, finely chopped
1 bok choy, sliced
1 telegraph cucumber, peeled, seeded and cut into thick slices
200 g bean sprouts
3 tbs kecap manis
sesame seeds, to taste
shichimi togarashi
sesame oil, to taste

300-400 g salmon file
sea salt flakes
crushed black pepper

Heat some oil in a frying pan or a wok and add the onion, chilli, ginger and garlic. Cook until the onion is soft. Add bok choy, cucumber and bean sprouts and cook until the vegetables have wilted. Remove from the pan and set aside.

Place the noodles in a bowl and cover with boiling water. Use fork to loosen the noodles, then rinse well. Add the noodles in the pan and season with kecap manis and sesame oil. Return the vegetables to the pan, add sesame seeds and shichimi togarashi and mix well.

Place the file of salmon in boiling water, cook for a few minutes or until cooked to desired point. Fork into smaller pieces, season with sea salt flakes and crushed pepper and serve with noodles.


  1. You know rather strangely I don't think I've ever tried cooked cucumber! What is it like? Does it change much from raw cucumber? :)

  2. I hadn't either before this! I guess as with any stir fry the thing is to do it quickly so the cucumber doesn't go too soft.


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