Leftover sous vide salmon and Hokkien noodles

This was a really Nice salmon and noodles dish. Full of flavour.

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

Hokkien noodles, sous vide chicken thigh, and stir-fry vegetables

Dear Reader,

Good evening. I hope you are well. Tonight I wanted to use some noodles with my chicken.

Daikon radish, carrot, red chilli, and lime


  • Hokkien noodles
  • Sous vide chicken thigh
  • Carrot
  • Daikon radish
  • Fennel
  • Ginger
  • Shallots
  • Coriander
  • Red chilli
  • Spring onion
  • MSG
  • Dry sherry
  • Soy sauce
  • Peanut oil
  • Sesame oil


  1. Mince the ginger and chop the shallots plus the fennel and coriander roots and stems.
  2. Julienne the daikon and carrot.
  3. Slice the spring onions and red chilli.
  4. Slice the chicken thigh.
  5. Cook the noodles with boiling water.
  6. Heat a wok.
  7. Add in the peanut and sesame oils.
  8. Cook the ginger, fennel, coriander roots and stems, and the shallots.
  9. Toss in the carrot and daikon and soften with a little dry sherry.
  10. Add in the chicken meat and some soy sauce.
  11. Toss in the noodles and toss the wok.
  12. Turn off the heat and mix through the coriander leaves, red chillies, and spring onions.
  13. Thank the Lord.
  14. Transfer everything to a bowl.
  15. Eat with chopsticks and a spoon.

For stories with recipes, check out the food blog Facebook banned, viz., YummyLummy.com

Hokkien noodles with sous vide chicken thigh and stir-fry carrot and daikon radish
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