A few weeks ago I made our family a slow cooked chicken noodle soup and my son ate the whole meal. My son Ted is normally a very fussy eater but the noodle soup was very well received. So I decided to try this delicious dish with salmon.
The salmon gave the dish a very different flavour which was equally as yummy. I made sure to use lot more stock for this dish and I did change a few of the key ingredients to bring out the taste of the fish. My son loves fish and this was easily one of his favourites.
Nowadays if I mention noodles for dinner my son is the first person at the table. It’s definitely become one of his new favourite dinners. As long as I cut the noodles into pieces for Ted to eat he’s a happy boy. It’s a delicious dinner that the whole family will enjoy.
What are your favourite fish dinners? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Slow Cooker
- Serving/stirring spoon
- Salmon x 500g
- Spring Onions
- Ginger x 1 inch piece
- Garlic x 2 cloves
- Carrot x 1
- Red Pepper x 1
- Water chestnuts x 1 240g tin
- Bamboo shoots x 1 240g tin
- Green beans x 4 handfuls
- Chicken stock x 800mls
- Tamari or soy sauce x 1 tbsp
- Apple cider vinegar x 1 tbsp
- Fish sauce x 1 – 2 tsp
- Honey x 1 tbsp
- Dried mixed herbs x 1 tsp
- Salt and pepper
- Remove the tops and tails from the spring onions.
- Cut the spring onions into half centimetre pieces.
- Peel the ginger and cut into thin strips.
- Now peel the garlic and slice it thinly.
- Next peel the carrot and cut into thin batons.
- Cut the top from the pepper and remove the seeds.
- Slice the pepper into thin strips.
- Open the water chestnuts and bamboo shoot tins.
- Drain the tins and put the contents into the slow cooker.
- Add the rest of the vegetables.
- Then add in the chicken stock, tamari, fish sauce, apple cider vinegar, honey, dried mixed herbs and salt and pepper to taste.
- Put the slow cooker on high for 4 hours or low for eight hours.
- Thirty minutes before the end, add in the noodles and cook until ready to serve.
- Remove the skin from the salmon and cut into 1 inch pieces.
- Put the salmon into the slow cooker and cook with the noodles.
- Once the noodles are cooked and the fish is flaky, all that it left to do is serve and enjoy.
Slow cooked Salmon Noodle Bowl was scrummy and plates were cleaned when this was served. It was another simple dish to prepare that I did the night before. Then on the day all I had to do was turn the slow cooker on. As I used rice noodles I couldn’t freeze any leftovers. The other ingredients could be frozen before the noodles go in. So you could still make extra and add the noodles on the day of cooking. However you decide to eat this dish, as always, please enjoy. Thank you xxx