My intention was to try my hand at a noodle soup bowl but opted not to once I started cooking. We got to try a new type of chili pepper from the garden.
- Japanese Noodle (Ramen Wheat)
- Brussels Sprouts (chopped)
- Salmon (seasoned with Sea Salt, Paprika and Baked in the oven)
- Spring Onions (chopped)
- Red Onions (chopped)
- Red Bell Peppers (chopped)
- 1 Egg (beaten)
- 2 Garlic Cloves (diced)
- I Trinidad Scorpion Pepper
- Extra Virgin Olive Oil
- Vegetable seasoning (Oxo)
- All purpose seasoning
What You’ll Need
- Boiling Pot
- Frying pan / Saute pan
- Baking pan /tray
- Parchment paper /Aluminium foil
- Chopping board
What I did:
I cooked the noodle in hot boiling water (no salt needed or oil) for a few minutes (~ 4 mins, till desired texture) drained and immediately rinsed with cold water and set aside in the colander.
The Salmon was lightly salted and sprinkled with paprika, then spritzed with oil. The fish was baked in the preheated oven @ 350 F (177 C) until rare.
All the chopped vegetables were stirred fried in the saute pan with seasoning, then the noodle and salmon was added, with the egg added last while tossing on low heat until ready.
*if you don’t like heat/spicy, exclude the pepper, and keep to the ones you can tolerate. I am at the border of my heat/spice tolerance with the Trinidad * The theme for our garden this year is taste profiling peppers.
This was delicious, we took a gamble with the pepper just to see the level of heat one gets in a stir fry, on first chew the noodle was hot/spicy but it dissipated quickly. However, we have learned as a leftover, the heat/spicy level is higher. The noodle was light and flavorful, the combination of Brussels sprouts and fish was a good choice.
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