3 cloves garlic, crushed
2. Chop your bamboo shoots and water chestnuts if the kind supermarket people haven’t already done that for you. The same goes for the cabbage. I like pak choi or spring greens best, although of course Savoy cabbage, pointed spring, or any other kind of leafy thing would work well.
3. Get a griddle pan nice and hot and throw in a dash of sesame oil. Fry your marinated salmon fillets evenly on all sides until they’re nicely charred and criss-crossed with black stripes with a hint of pink in the middle (maybe 4-5 minutes on either side). The honey will caramelise on the outside and make them look well fit.
4. Bring a large pan of water to the boil and add some flavouring to it. Now, you have a choice here. The minimum effort option would be to tip in the handy little sachet of flavouring that comes inside the ramen. But it's mostly MSG and tends to give me headaches if I use all of it. So, you could tip in a bit, as they do taste good, but you could throw most of it away and tip in some toasted sesame oil, some soya bean paste if you have any, some freshly chopped ginger, a little crushed garlic, some dried chilli flakes and a tiny bit of Chinese five spice.
5. Add your noodles, stir in your veggies (saving the leaves of whatever green leafy thing you have chosen to throw in near the end). Once the noodles are cooked, add the leaves and take off the heat. Place in warmed bowls and rest your salmon fillets on the top.6.Take photos and send to your friends. Yum.