Now I’m hardly an Asian food guru, so this was a culinary leap into the dark. This was another of Jamie Oliver’s recipes from his 30 minute meals book (available everywhere, I'm not giving you the recipe). Most of you know by now that I’m on an on-going mission to eat more fish and find formats where I don’t mind consuming it. Salmon being one of my arch-nemeses.
This was indeed a recipe that could have backfired significantly, especially when I first sniffed the Chinese five spice and realised what it was. NOT MY CUPPA! But I ran with it. The recipe itself was pretty easy to follow, although we did decide to simplify the beansprout salad to just beansprouts and skipped the dessert altogether.
the broth before the noodles absorbed much
These went into the pan before the liquid was added, bright and fresh
The broth sadly was all but completely absorbed by the noodles and the five spice was apparent but not overpowering, so I rather liked it, especially with the sugar snap peas.
The salmon cooked on a layer of red yum (at forefront of the picture) which was divine on the salmon. Overall it was a dish we really enjoyed. I’m sure we’ll be making it again and adding more liquid to give a runnier broth. Something of a triumph.