Miso Salmon w/ Wok tossed ramen noodles & veg

By: Glenn Dixon

Miso Salmon:1/4 cup Obento Mirin1/4 cup Obento Cooking Sake1/3 cup white miso pastea few drops of sesame oil
Wok TossedRamen Noodle:Hakubaku Ramen noodle one portionGreen beans trimmed & blanched a handfullShitake mushrooms sliced about 6Some sliced red capsicum about 1/4Sliced spring onions 2 or 3
A splash of oil for wok or frypanA splash of soy or tamari
2 x 200gm pieces of salmon fillet

Miso Sake mirin marinade:Warm the Mirin & Sake in a saucepan then wisk in the Miso paste and sesame oil. Pour into a shallow dish and refridgerate to cool.Note: you can add a little sugar if you want it sweeter.
Once cooled add the salmon fillet(skin on or off) to the marinade ensuring it is fully coated cover with cling film and return to fridge to marinate for at least an hour or even overnight.
Heat oven to 200'C line a baking tray with baking paper. Put salmon fillet on tray and coat with a little extra marinade. Cook for 10 to 15 mins. Meanwhile add Hakubaku ramen noodles to a pot of boiling water for 4 to 5 mins then drain in collander refresh with cold water. Add oil to wok add mushrooms and capsicum saute then add noodles and blanched beans toss with a little soy or tamari.You can use any vegetable with this dish,eg:onions, broccolli, bok choy ginger, garlic or chilli could be added too. Lots of options
Then place noodle dish on a plate top with the salmon fillet from the oven sprinkle with some sesame seeds(optional) and voila enjoy.