Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Serves

2

Prep Time

5 min

Cooking Time

15 min

Ingredients

 

Sauce:

Method

1
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
2
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
3
Boil water in a pot and boil soba noodles according to the instructions on the back of the packet. Once cooked drain and drizzle sesame oil to stop it from sticking.
4
While boiling water used a steam basket to steam silverbeet leaves and edamame. Once ready put it in a ice cold water to stop the cooking processes.
5
Once salmon is cool, break it into small pieces and drizzle with Mr Chen’s teriyaki sauce.
6
Plate it by putting 2 tbsp of tahini sauce on the plate then soba noodles, salmon and the garnish it with edamame, silverbeet and sliced radish.

Ingredients

 

Sauce:

Method

1
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
2
Heat up your oven to 180C. On a pan heat up oil and cook salmon skin side down cook until golden brown for about 3-4 min. Once ready place it on a baking tray lined with baking paper skin side up and bake for about 7 min. Take it out of the oven let it rest.
3
Boil water in a pot and boil soba noodles according to the instructions on the back of the packet. Once cooked drain and drizzle sesame oil to stop it from sticking.
4
While boiling water used a steam basket to steam silverbeet leaves and edamame. Once ready put it in a ice cold water to stop the cooking processes.
5
Once salmon is cool, break it into small pieces and drizzle with Mr Chen’s teriyaki sauce.
6
Plate it by putting 2 tbsp of tahini sauce on the plate then soba noodles, salmon and the garnish it with edamame, silverbeet and sliced radish.