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Salmon and Asparagus Noodle Nests

Recipe Information

Ingredients

• 225g (8oz) boneless, skinless salmon
• 100g (4oz) asparagus tips
• 4 nests of Italian vermicelli
• 1 tsp Chinese 5 spice powder
• oil for deep frying (add 1 tsp per nest to allow for absorption), plus 1 tbsp for stir frying
• 1 tbsp hoisin sauce
• salt
• shredded spring onion to garnish

Method

Fill a shallow saucepan to the depth of 2 1/2cm (1 inch) with water. Season with salt and bring to the boil. Place the vermicelli nest side by side in the water, cover and simmer for 3-4 minutes, until tender but still intact. Carefully remove with a draining spoon and drain for 5 minutes on several sheets of kitchen paper.

Meanwhile, cut the salmon into small pieces and toss well in the Chinese 5 spice. Trim the ends from the asparagus tips and cut in half. Set aside.

Heat the oil for deep-frying to 200°C/400°C. Deep-fry the noodles for 3-4 minutes, turning, until lightly golden. Drain well and keep warm.

Heat 1 tablespoon of oil in a wok or frying pan until hot and stir-fry the asparagus for 1 minute. Add the salmon and continue to cook, stirring carefully so as not to flake the fish, for a further 4-5 minutes, until tender and cooed through. Gently mix in the hoisin sauce.

To serve:

Place a vermicelli nest on each serving plate and pile on the cooked asparagus and salmon. Top with shredded spring onion.