Monday, November 12, 2012

Pan Fried Teriyaki Salmon with Noodle in Dark Sauce 日酱三文鱼拌干捞面

Are you a noodle lover? I am, so is my little boy and my big guy. I stock up a few types of noodles for days when I crave for simple noodle meal at home. From All-Eggs noodle (全蛋面), Yang Chun noodle (阳春面) and dried scallop noodle (干瑶柱面), I seek for noodles that are non deep fried and if possible, are organic. In KL, stores like The Organic Farm, Village Grocers provides pretty good selection of organic noodles.

This is my version of dried noodle in dark sauce, or you can call this Gan-Lao Mian like how the locals call it. :)

Little one's portion, arranged to resemble Earth with all salmon flakes arranged in the middle.

Ethan loved his noodle. He gave me a thumb up upon first spoonful and happily ate up his portion.

On any other day. I would have served this noodle with barbecue pork loin, char siew, however since I was out of pork loin so salmon seem like a good nutritious substitute. I was also out of bak Choy (小白菜) so used broccoli and carrots instead. You may refer to the sautéed vegetables recipe here.

Preparation Time: 5 min
Cooking Time: 15 min
Serving for: 2 adult + 1 LO (little one)

For the Noodle:
3 balls of noodles of your choice

Ingredient A (noodle's sauce):
1 table spoon of dark soya sauce 黑酱油
2 table spoon of light soya sauce 酱油
1 table spoon of sesame oil 芝麻油
1 tea spoon of white pepper 胡椒粉

For the Salmon:
200gm fresh salmon block, fully defrost, clean and rub with salt.

Ingredient B (salmon's marinate):
4 table spoon of Teriyaki sauce
1 garlic, finely chopped

Step-by-Step Guides:
1. Marinate the salmon with ingredient B in a deep bowl or a zip lock bag. Cover well and keep refrigerated for about 30 minutes.

2. In a non stick pan, heat up a small tea spoon of olive oil and spread it around the pan. Salmon produces a lot of oil during cooking so it's not necessary to use much oil. This is just to create a coating to ensure the fish will not stick to the pan.

3. Fry the salmon on medium heat fot about 3-5 minutes on each side, depending on thickness. Do not over cook or it may have a bitter after taste. Refrain yourself from flipping the salmon too early if you want it retain in one nice piece after cook.

4. Remove salmon from pan, keep warm.

4. Cook a pot of boiling water (just enough to cover the noodles). Add a dash of salt. Once water is boiled, toss in the noodles and cook for 2-3 minutes, based on the time indicated on the packaging. Spread out the noodle using a pair of chopsticks.

5. While the noodle is cooking, mix all ingredient A in a large bowl.

6. Once noodle is cooked, drain all excess water and add it into the sauce. Mix well.

7. Your food is ready, serve immediately.

Bon appetite! :)

This was the noodle I used for making today's dish...

Useful Tips!
For little ones, press the salmon into flakes using a fork and top onto the noodle. Besides, you may want to cut the noodles shorter so it is easier for little hands to handle.

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