Recipe

Serves: 1

Time: 25 minutes

Skill required: slicing, boiling, frying

Equipment: 1x saucepan, 1x frying pan, 1 bowl, 1 plate, knife, chopping board, frying spatula/tongs

Ingredient list

• 80g soba noodles

• 1 (~100g) salmon fillet

• 1 spring onion (chopped)

• 50g broccolini (sectioned)

• 30g carrot (sliced)

• 30g wombok/cabbage (sliced)

• 1 tbsp sake

• 1 tbsp mirin

• 2 tsp soy sauce

• 2 tsp rice vinegar

• sprinkle of sesame seeds

Methods

1. Bring water to a boil over high heat in a saucepan and cook the soba according to the package instructions. Transfer the cooked soba noodles into cold water to cool them, then drain and set them aside.

2. Over medium-high heat, heat up to 1 tbsp of oil in a pan and sear the salmon with the skin side down for 3 minutes. Lightly season with salt and pepper. Then, turn and sear all other sides until they turn golden (~1 minute on each side). Continue to cook to your desired doneness and set it aside.

3. Add spring onion, carrot, broccolini and wombok/cabbage to the pan, and stir until all veggies are softened (~3-5min).

4. Splash sake and all other sauce ingredients into the pan, then add the soba noodles and stir well.

5. To serve, place soba noodles on a plate, top them with the salmon and sprinkle some sesame seeds.

Dietitian’s Tips

• Protein choices: Swap for protein choice of your liking, e.g. teriyaki tofu, beef, chicken, pork, etc.

• Vegetable choices: Feel free to experiment with the vegetables you like, preferably not veggies that release large amounts of moisture while cooking

• For meal prep/served cold: Cook all components (salmon, veggies and soba) separately and serve sauce at the side (skip sake and use 1/2 tsp of mirin instead). Cooked salmon can be pat-dried and stored in a air tight container in the fridge for up to 5 days
  
  

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