Leftover sous vide salmon and Hokkien noodles

Hello reader,

I hope you’re well. I normally take the leftover salmon to work for lunch but today I reserved it for dinner.

If you’ve never eaten sous vide salmon before, it’s a very different texture. It flakes more easily and even for 30 minutes at 50 °C it’s difficult to keep its form.

For that reason, leftover salmon is perfect for any dish that requires flaked fish.

Leftover sous vide salmon and Hokkien noodles


  • Leftover sous vide salmon
  • Hokkien noodles (packet variety)
  • Bird’s-eye chillies
  • Carrot
  • Daikon
  • Ginger
  • Spring onion
  • MSG
  • Lime juice
  • Vegetable stock
  • Peanut oil
  • Sesame oil
  • Soy sauce


  1. Boil some vegetable stock.
  2. Julienne some carrot and daikon.
  3. Mince some ginger.
  4. Chop the chillies.
  5. Slice some spring onion.
  6. Pour the boiling stock over the noodles, chillies, carrot, daikon, and ginger.
  7. When the noodles are soft, drain the stock.
  8. Heat a wok and add some peanut oil.
  9. Quickly fry some spring onion until it becomes aromatic.
  10. Add in the noodles, carrot, daikon, and ginger.
  11. Add some MSG if you like.
  12. Stir through the flaked salmon.
  13. Add some sesame oil and soy sauce.
  14. Garnish with spring onion.
  15. Give thanks to the Lord.
  16. Eat with chopsticks and a spoon.
Leftover sous vide salmon and Hokkien noodles






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