Salmon is a fantastic choice for a quick midweek supper for 2. This Asian-inspired recipe chefs salmon in a tangy broth with chili and soy then serves over instant noodles. A whole meal in a bowl.
ramen or instant egg noodles 1 pack
chicken or vegetable stock 750ml
salmon 2 pieces skinless fillet
red chili 1, sliced
spring onions 2, sliced
coriander ½ bunch, chopped
lime or lemon 1, quartered
- STEP 1 Cook the noodles following the pack instructions and divide between 2 noodle bowls. Heat the stock in a deep frying pan and when it is simmering, slip in the salmon. Cook for 2 minutes then add the chilli and spring onions and a dash of soy and cook for 3 minutes or until the salmon is firm to the touch.
- STEP 2 Lift a piece of salmon into each bowl and divide the broth between them. Add some coriander to each and squeeze over some lime or lemon juice.