Seared Salmon with Rice Noodles (Bifun) in 10 Minutes
Today I had salmon with bifun.
Bifun are long rice noodles — the equivalent of spaghetti in Asian cuisines, made from rice instead of wheat. You can buy bifun in lots of places now: besides the Asian shops found in most big cities, you'll also find them in health food stores and herbalists, among others. I bought mine in a Veritas supermarket.
I simply cooked the salmon (a boneless piece of loin) for 1 minute on each side in a frying pan with no oil at all, and added a little salt and freshly ground pepper.
I boiled the rice noodles for 5 minutes (this depends on the brand; I judged it by eye because the Veritas packet said nothing about cooking time). After boiling them I drained them well and stir-fried them in the same pan where I'd cooked the salmon, with a little oil, more pepper and soy sauce.
To present it as you see in the photo, I put a bed of noodles on the plate, the salmon on top — still raw in the middle — and covered it with more noodles. I cut into the salmon a little so you could see it in the photo.
A really good dish, which I cooked in about 10 minutes.
Tips and frequently asked questions
What is bifun?
Thin rice noodles, the Asian equivalent of spaghetti but made from rice, so they are naturally gluten-free. Some brands just need soaking in hot water instead of boiling.
How do I keep the salmon pink inside?
Use a thick piece of loin, a very hot pan and just 1 minute per side. It finishes cooking gently under the hot noodles.
Is it gluten-free?
The noodles are, but check the soy sauce: use tamari or a gluten-free soy sauce if needed.
What can I add?
Spring onion, a little grated ginger, sesame seeds or stir-fried vegetables all go very well.
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