School Chef of the Year’s Fish Ramen Bowl
Ingredients
- 160g Alaska Pollock and Pink Salmon Pieces
- 400ml of Asian broth (or try vegetable stock combined with soy sauce and fish sauce or miso paste)
- 50g mushrooms sliced
- 100g carrot sliced julienne
- 50g spring onion sliced
- 40g leek sliced
- 60g mange tout sliced
- 100g pak choi sliced
- 200g noodles
Cooking time
15 minsServes
3
Method
- Sauté the vegetables for 5 minutes or until tender.
- Add the Pollock and Salmon Pieces and cook for a further 5 minutes or until cooked through.
- Cook the noodles according to instructions.
- Heat the broth in a saucepan until boiling.
- Finally, combine all of the ingredients in a large bowl and serve.