Northern-style noodles are served cold and I suppose are a close relative of the famous Sichuan ‘dan-dan noodles’ though without the fiery kick in the head that the Sichuan version often provides!
The recipe for the noodles is an adaptation of a Ken Hom version.
Ingredients (for four persons)
For the Fish:
• 1 salmon filet per person, skin on.
• 1 good sized knob of fresh ginger, peeled and chopped fine
• 3 cloves garlic chopped fine
• 150ml mirin or sherry
• 2 tbsp fish sauce (nuoc nam)
• 1 tbsp soy sauce
For the Noodles:
• 350g dried or fresh egg noodles
• 2 tbsp Sesame oil
• 3 tbsp finely chopped Spring onions to garnish
For the sauce:
• 3 tbsp sesame paste or creamy peanut butter
• 2 tsp finely chopped root ginger
• 2 tsp chilli bean sauce
• 3 tbsp Chinese white rice vinegar or cider vinegar
• 2 tbsp orange juice
• 2 tbsp light soy sauce
• ½ tsp freshly ground black pepper
• 2 tsp caster sugar
• 2 tsp ground roasted Sichuan peppercorns (if you have them)
• 2 tsp groundnut oil
• 1 tsp Sesame oil
And then you need to:
In a freezer/sandwich bag put the fish and the marinade ingredients. Let to sit for at least an hour.
Bring to the boil a pan of lightly salted water, when ready throw in dried noodles and cook for 3 mins.
Drain noodles and plunge into cold water. Drain again and tip into large mixing bowl. Add 2 tbsp sesame oil and give them a toss. Set aside.
Mix all sauce ingredients together and whisk with a fork.
In a frying pan heat some groundnut oil over a medium or medium low heat. You must not have this too hot otherwise the fish will burn very quickly from all the sugars in the mirin.
Place salmon skin side down and cook for about 2 mins. Flip over and cook for about another 1 min.
To serve noodles, pour the sauce on top and toss well, put into four bowls and then garnish with the spring onions. Place cooked salmon filet on top of the noodles. Serve straight away.