- 1 tbsp olive oil
- 1 tbsp sesame oil
- 200ml/7fl oz hot vegetable stock
- 1 tbsp soy sauce
- 2 x 50g/1½oz pieces salmon fillet, skinned
- 50g/1¾oz rice noodles
- 1 tbsp sesame seeds, to garnish
- 1 tbsp chopped fresh chives, to garnish
- Place the olive and sesame oil, stock and soy sauce into a saucepan and bring to the boil.
- Reduce the heat to a simmer. Add the salmon pieces to the pan and poach for 3-4 minutes, or until almost cooked through.
- Add the noodles to the pan and remove from the heat. Cover with a lid and leave for a few minutes, until the noodles have softened.
- To serve, pour the broth into a bowl and sprinkle over the sesame seeds and chives.