Miso salmon, ribbon-cut vegetables & cellophane noodles

Miso salmon, ribbon-cut vegetables & cellophane noodles

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

A quick and easy dish that doesn’t skimp on flavour!

Ingredients

Quantity Ingredient
50g cellophane or rice vermicelli noodles, cooked according to the packet instructions
2 teaspoons white miso paste
2 teaspoons mirin
1 teaspoon soy sauce
1 teaspoon sesame oil
2 salmon fillets
100g ribbon-cut vegetables
2 spring onions, thinly sliced
1 teaspoon sesame seeds
handful fresh coriander, to serve

Miso ginger dressing:

Quantity Ingredient
4 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon sesame oil
2 tablespoons white miso paste

Method

  1. Combine the miso, mirin, soy sauce and sesame oil in a small bowl. Coat the salmon in the marinade and set aside for 15 minutes.
  2. To make the dressing, combine the mirin, soy sauce, rice vinegar, ginger and sesame oil in a small saucepan and bring to a simmer. Remove from the heat, add the miso paste, stir until combined and allow to cool.
  3. Preheat the grill to high. Grill the salmon for 3 minutes until golden and cooked most of the way through.
  4. Meanwhile, in a bowl, mix the noodles, ribbon-cut vegetables and spring onions with half the dressing. Mix well and place onto 2 plates. Top each salad with a piece of salmon and finish with the sesame seeds, the remaining dressing and coriander.
Tags:
Asian
student
noodles
bowl food
easy
quick
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