Main meals
Buckwheat noodles with smoked trout and bok choy 350g buckwheat noodles
01
2 tbsp vegetable oil
Bring a large pan of water to the boil and cook the buckwheat noodles for about 7–10 minutes or until just tender, following the directions on the packet.
115g fresh shiitake mushrooms, quartered 2 garlic cloves, finely chopped
02
M eanwhile heat the oil in a wok or a large frying pan. Add the shiitake mushrooms and stir-fry over a medium heat for 3 minutes.
03
A dd the garlic, ginger and bok choy, and continue to stir-fry for 2 minutes.
1 tbsp grated fresh ginger 225g bok choy 1 green onion (scallion), finely sliced diagonally
04
1 tbsp sesame oil
D rain the noodles and add them to the mushroom mixture with the green onion, sesame oil, mirin and soy sauce. Toss and season with salt and pepper.
2 tbsp mirin 2 tbsp soy sauce 2 smoked trout, skinned and boned, flaked into bite-size pieces salt and freshly ground black pepper 2 tbsp coriander leaves, to garnish 2 tsp sesame seeds, toasted, to garnish
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05
A rrange the noodles on individual serving plates and place the smoked trout on top. Garnish with coriander and sesame seeds and serve at once.
SERVES 4 NUTRITIONALS Energy 343kcal/1443kJ; Protein 16.3g; Carbohydrate 47.9g, of which sugars 3.8g; Fat 10.9g, of which saturates 1.2g; Cholesterol 10mg; Calcium 29mg; Fibre 3.5g; Sodium 814mg.
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