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 mins

  • Serves

    3

Method

  1. Sauté the vegetables for 5 minutes or until tender.
  2. Add the Pollock and Salmon Pieces and cook for a further 5 minutes or until cooked through.
  3. Cook the noodles according to instructions.
  4. Heat the broth in a saucepan until boiling.
  5. Finally, combine all of the ingredients in a large bowl and serve.

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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