Sakhons Noodles Food

SAKHON'S NOODLES

Steps:

• Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).
• Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.
• Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.
• Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.
• Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.
• Sprinkle with peanuts, garnish with mint leaves.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
• Stir in salmon, peas, onion, and noodles; toss lightly.
• Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

THAI SALMON NOODLES

Steps:

• Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
• Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.