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Salmon Rice Noodle Soup

by | Jan 20, 2012

Salmon Rice Noodle Soup

When I lived in Taipei there was a particular Taiwanese rice noodle soup which I really loved called “Swordfish Rice Noodle Soup”.

Whenever my parents and I went out for weekend brunch, I would almost always eat a bowl of Swordfish Rice Noodle Soup. Unfortunately due to my pregnancy I’m absolutely not allowed to eat Swordfish due to it’s mercury content (which could harm the baby) so I swapped swordfish to salmon. So now we have Salmon Rice Noodle Soup

Salmon Rice Noodle Soup is a really light and low fat dish. This is absolutely perfect for myself right now as high fat foods give me chronic heartburn and also if I eat a lot of high fat foods I would probably get really fat, which I absolutely don’t want to do.

You can use any kind of stock for this salmon rice noodle soup. I used really simple ingredients to make my stock which contains spring onions, bonito flakes, shallots and ginger. You can use any vegetable, chicken or fish stock if you wish to do so. It all depends on your personal flavour.

salmon rice noodle soup

 

salmon rice noodle soup
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Salmon Rice Noodle Soup

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 2 people

Ingredients

Ingredients for stock

  • 1 bunch spring onions cut into 3cm lengths
  • 2 pieces ginger
  • 3 shallots get rid of the head and bottom, remove skin
  • 1 handful bonito flakes
  • 2 ltrs water

Ingredients for rice noodle soup

  • 2 bunches rice noodle soften in warm water (a little warmer than bath water)
  • 250 g salmon fillet remove skin and cut into 2cm dices
  • dried pre-fried shallots
  • 1 spring onion and coriander for garnish

Seasonings

  • 1 drop sesame oil
  • 1 pinch salt
  • 1 pinch white pepper powder

Instructions

Procedure for stock

  1. Heat up a little bit of oil in a stock pot and when the oil is hot, stir fry the ginger, spring onions and shallots until they are soft and they produce an aroma
  2. Add water and bonito flakes and boil it
  3. Once the stock pot has reached the boil simmer for 1 hour
  4. Pass the stock and leave it in a pot for cooking with the salmon and rice noodle later.

Procedure for rice noodle soup

  1. Boil the stock and use stock to poach the salmon. Keep the salmon in a bowl for later
  2. Cook rice in the boiling stock
  3. Add sesame oil, salt, fried shallots and white pepper powder into a soup bowl. Pour rice noodle and hot stock into the bowl. Put salmon, spring onion and coriander on top. It’s ready to eat!

Recipe Notes

Please note I didn’t really write any measurements for the seasonings as it really depends on your personal taste. Adjust accordingly.

 

Singapore Noodle cooking class with politician

by | Aug 4, 2010

Singapore Noodle cooking class with politician

Today, I had an interesting cooking class. My student Robin Harper is a member of the Green Party and in turn a member of the Scottlsh Parliament (MSP) who is celebrating his 70th birthday (Happy Birthday, Robin!!!). How cool is that?! I never thought that one day I would have a chance to teach a British politician. I can’t believe a politician who has shook hands with the queen and has met the prime minister was in my kitchen this afternoon and listened to my directions for pouring in stock and adding soy sauce to the dish.

singapore noodle cooking class

It felt great when I saw him wolfing down both the Singapore noodles and steamed scallops he cooked in my kitchen. From the way he was eating them it looked like he really enjoyed both and has kindly offered to endorse us.

When he arrived I didn’t quite catch his job title but his wife explained who he was but I didn’t quite catch on. (How daft I am! 😀 What can I say? I’m not very good with English politics.) I’m really happy that I didn’t know he is a real politician before we start cooking or I probably will be too nervous or panic. 😀

singapore noodle cooking class

We cooked Singapore noodle and Steamed scallop today but I will only share this Singapore noodle recipe on my blog today with all of you. (Steamed scallop’s recipe will be on it’s way soon!!)

Singapore Noodle is another popular eastern dish in the UK and it has a rather strong flavour. The rice noodle has been marinated by turmeric powder and curry powder but you can choose a different kind of curry powder to marinade the rice noodle to your own personal preference.

The other interesting thing about this dish is this dish is actually not from Singapore. I have no idea where this dish originates from but it appears on many Chinese restaurants and take away menus. I kind of think Chinese people named this dish as “Singapore” noodle is because of the kind of spices used to marinade the noodles.

Credits: Photos were taken by Chris at Chris Radley Photography

singapore noodles

 

singapore noodles
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Singapore Noodle

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 people

Ingredients

Ingredients

  • 3 bunches rice noodles
  • 1 piece chicken breast julienne it
  • 1 red pepper julienne it
  • 1 small carrot julienne it
  • 3 heads bok choi julienne it
  • 1 chili remove the seeds and chop finely
  • 2 cloves garlic chop finely
  • 2 thin slices ginger chop finely
  • 1 tsp dried shrimp

Marinade for chicken breast

  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp potato starch

Marinade for prawns

  • 1 tsp potato starch
  • 1 tsp rice wine
  • 1/2 tsp salt

Marinade for rice noodles

  • 1 tbsp curry powder
  • 1 tsp turmeric powder

Seasonings

  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1 cup stock

Instructions

  1. Remove the skin from the chicken breast and julienne it. Marinade it with the seasonings for 15 minutes.
  2. Make a deep cut on the back of each prawn. Marinate with seasonings for 5 minutes. Stirfry it until the prawn turns to red colour and leave it to one side.
  3. Soak the rice noodles in warm water for 20 minutes to soften and then marinade the rice noodle with curry powder and turmeric powder for 20~30 minutes.
  4. Soak the dried shrimp in warm water 15 minutes to soften it and chop finely.
  5. Heat a wok with a couple tablespoons of oil and fry the garlic, ginger and chilli first then add chicken breast and carrot to stir-fry it until the chicken turn white colour.
  6. Add pepper and all the seasonings to the stir-fry then add the rice noodles.
  7. Using a spoon add small amounts of stock to the noodles and keep stir frying it at the same time until the rice noodles suck up all the stock.
  8. Add bak choi and prawn in the end and keep stir fry it until the bak choi is cooked.