SALMON AND RAMEN NOODLE BROTH WITH BEAN SPROUTS AND OYSTER SAUCE

This is a delicious combination with stunning flavours that combine the Japanese noodles with the spicy notes of the chilli pepper. Then enriched with a swirl of oyster sauce and a drizzle of the Jingilli extra virgin olive oil.

Preparation time 10 minutes
Cooking time 10 minutes
Serves 6

Ingredients

• 360g Hakubaku organic Ramen noodles (broken into 5 cm lengths)
• 500g bean sprouts
• 2 cups coriander leaves
• 4 spring onions (cut at an angle)
• 1 cup fresh shitake mushrooms

For the broth
• 6 cups chicken stock
• 4 tbsp sesame seed oil
• 2 tbsp palm sugar (grated)
• 3 tbsp fish sauce
• 1 tsp Togarashi (Japanese pepper)

• 600g Tasmanian Salmon (cut into cubes)
• 60 ml Jingilli extra virgin olive oil
• 6 tablespoons Premium Oyster Sauce

Method
Cook the soba noodles as per instruction on the packet and hold until required. Heat the hot plate ready to grill the salmon portions.
Boil together the chicken stock, sesame oil, palm sugar, Togarashi and the fish sauce. Taste for flavour balance, add the mushrooms and keep hot until required.
Brush the salmon cubes with half of the extra virgin olive oil and grill for 2 minutes on both sides.
Place the warm soba noodles into hot serving bowls and top with the bean sprouts, coriander leaves and the spring onions. Place the salmon on top, ladle over the broth and finish with a swirl of the oyster sauce and a drizzle of the Jingilli extra virgin olive oil.