1 portion rice noodles
small handful fresh coriander stalks
250ml/9fl oz fish stock
2 tbsp sesame oil
1 corn-on-the-cob, kernels cut off with a sharp knife
85g/3oz broccoli, cut into small florets
25g/1oz oyster mushrooms, sliced
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp honey
2 tbsp chopped fresh coriander
For the Thai-style noodle salad, place the noodles and coriander stalks into a large bowl and pour over the hot fish stock. Allow the noodles to soften for five minutes, then pick out the coriander stalks and discard. Drain off the stock and set the noodles aside.
Heat the sesame oil in a frying pan and gently fry the sweetcorn kernels and broccoli until golden-brown. Add the mushrooms and sesame seeds and continue to cook for a further 2-3 minutes.
Add the sweetcorn, broccoli and mushroom mix to the bowl with the noodles and stir in the soy sauce, honey and coriander.
For the poached salmon, heat the wine, cloves, peppercorns, coriander seeds and fresh coriander and parsley to boiling point in a small pan. Turn off the heat and lower in the salmon. Cover and allow to cook in the residual heat for 8-10 minutes, or until cooked through.
To serve, place the noodles onto a serving plate and flake over the poached salmon. Garnish with fresh coriander.
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