CookEat Recipe
Noodle and Shiitake Toast Bites
Short cooked noodles, sautéed shiitake mushrooms and pan-cooked salmon are combined with ginger, sesame oil and feta. The topping is served on crisp toast squares.
Method
Steps
Step 1
Weigh the noodles dry and cook in the measured 1500 ml boiling water for the time on their packet. Drain well and cut into short lengths for a topping.
Step 2
Remove the tough shiitake stems and slice the caps finely. Peel and mince the ginger. Heat 1 tablespoon olive oil in a wide pan over medium heat; cook the mushrooms and ginger for 8–10 minutes until softened and no raw texture remains.
Step 3
Check the raw salmon for bones and cut into 2 cm cubes. Move the mushrooms to a bowl. Add the remaining tablespoon olive oil to the pan and cook the salmon over medium heat, turning, for about 6–8 minutes, until a clean thermometer reads 70°C in the thickest pieces.
Step 4
Fold the salmon and shiitakes through the drained noodles with the sesame oil and crumbled feta. Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side. Spoon on the finely chopped topping and serve immediately.
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