20 mins
Longevity Noodles with Pohutukawa Hot Smoked Salmon
Serves
4
Celebrate the Lunar New Year with a vibrant bowl of Longevity Noodles with Pohutukawa Hot Smoked Salmon. Traditionally enjoyed to symbolise long life, prosperity and togetherness, these silky egg noodles are topped with delicately flaked hot smoked salmon. Rich, fragrant and ready in just 20 minutes, this festive dish brings effortless elegance to the table.
Ingredients
360g Pohutukawa Hot Smoked Salmon
280g dried egg noodles
8 dried Shiitake mushrooms
2 garlic cloves, finely sliced
4 spring onions (or 1 bunch garlic chives)
2 tbsp oyster sauce
3 tbsp light soy sauce
½ tbsp dark soy sauce
½ tsp salt
¼ tsp ground white pepper
Sesame oil
Method
Step 1
Soak the mushrooms in a large bowl of warm water for 2 hoursto rehydrate them. Retain the water and finely slice the mushrooms.(or usefresh mushrooms instead)
Step 2
Cut the spring onions to separate the green and whiteparts, then finely slice lengthwise.
Step 3
Combine the oyster sauce, light and dark soy sauces, andground white pepper in a small bowl.
Step 4
Bring a large saucepan of water to a boil and cook the eggnoodles for 5-6 mins or until just beginning to loosen. Take care not to cut orbreak the noodles. Drain.
Step 5
Heat a large pan and coat with oil. Add the mushrooms andgarlic and cook for 4 mins. Add the white parts of the spring onions and cookfor a further 2 mins.
Step 6
Add the noodles along with a few ladlefuls of the reservedmushroom water. Add the sauce and toss well to coat. Add the rest of the springonions and cook until just starting to soften.
Step 7
Gently break the salmon and arrange over the noodles.Drizzle with sesame oil and serve.
Recipe developed in collaboration with Basil & Lime
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Longevity Noodles with Pohutukawa Hot Smoked Salmon
Hot Smoked
,
Serves
4
20 mins
Celebrate the Lunar New Year with a vibrant bowl of Longevity Noodles with Pohutukawa Hot Smoked Salmon. Traditionally enjoyed to symbolise long life, prosperity and togetherness, these silky egg noodles are topped with delicately flaked hot smoked salmon. Rich, fragrant and ready in just 20 minutes, this festive dish brings effortless elegance to the table.
Ingredients
360g Pohutukawa Hot Smoked Salmon
280g dried egg noodles
8 dried Shiitake mushrooms
2 garlic cloves, finely sliced
4 spring onions (or 1 bunch garlic chives)
2 tbsp oyster sauce
3 tbsp light soy sauce
½ tbsp dark soy sauce
½ tsp salt
¼ tsp ground white pepper
Sesame oil
Method
Step 1
Soak the mushrooms in a large bowl of warm water for 2 hoursto rehydrate them. Retain the water and finely slice the mushrooms.(or usefresh mushrooms instead)
Step 2
Cut the spring onions to separate the green and whiteparts, then finely slice lengthwise.
Step 3
Combine the oyster sauce, light and dark soy sauces, andground white pepper in a small bowl.
Step 4
Bring a large saucepan of water to a boil and cook the eggnoodles for 5-6 mins or until just beginning to loosen. Take care not to cut orbreak the noodles. Drain.
Step 5
Heat a large pan and coat with oil. Add the mushrooms andgarlic and cook for 4 mins. Add the white parts of the spring onions and cookfor a further 2 mins.
Step 6
Add the noodles along with a few ladlefuls of the reservedmushroom water. Add the sauce and toss well to coat. Add the rest of the springonions and cook until just starting to soften.
Step 7
Gently break the salmon and arrange over the noodles.Drizzle with sesame oil and serve.
Recipe developed in collaboration with Basil & Lime