- 4 140g portions of fresh Huon Salmon
- 1 Thumb size piece of ginger, finely grated
- 2 Packets of udon noodles (four serves)
- 1 Litre of any stock
- 1 Bunch of Bok Choy
- ¼ crispy fried shallots and fresh coriander
Bring a large saucepan of salted water to the boil. Add ½ of the ginger then place salmon in the saucepan, return to the boil, then remove from heat, cover with lid and set aside to poach for 10 minutes.
Cook the noodles according to the packet directions and divide noodles into four bowls.
In a medium saucepan, bring back stock to the boil, add the ginger and bok choy, simmer for two minutes. Remove bok choy and divide onto noodles, then pour about 1 cup of chicken stock over each bowl.
Remove salmon from the poaching liquid and flake into bite size pieces and arrange over each bowl and sprinkle with crispy fried shallots.