Ingredients
1 pack ramen or instant egg noodles
750ml chicken or vegetable stock
1 pack smoked salmon trimmings
1 chilli (sliced)
2 spring onions (sliced)
soy sauce
1/2 bunch coriander (chopped)
1 lime or lemon (quartered)
Method
Sources
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Taiwanese cooking — beef noodle soup, lu rou fan, night market food
Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Cloche + smoker — dramatic cocktail and dessert smoking
Individual cups for perfectly shaped poached eggs
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Taiwanese cooking — beef noodle soup, lu rou fan, night market food
Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Cloche + smoker — dramatic cocktail and dessert smoking
Individual cups for perfectly shaped poached eggs
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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. 2. Divide the soup between each bowl. Add some coriander to each and squeeze over some lime or lemon juice. 383 kcalories, protein 33g, carbohydrate 23.1g, fat 18.2 g, saturated fat 3.6g, fibre 1.1g, salt 4.26g