Fishy Noodles

Fish, and Noodles.  Itz an acquired taste I guess.  Most occidental people do not have the palette for it.  Me, on the other hand, like things like Fish Pho, and Fish Sauce, Fermented Fish in general, and itz not something that came naturally to me.  Many years of culinary experimentation have cultivated my strange taste.  Fish, and Noodles is probably one of my favorites, and it probably started with Tuna Noodle Casserole.  It is one of those things that was a quick convenience back in the 70's, mix a can of this with a can of that, then mix in some prepared noodles.  Well welcome to the 21st Century...

Thai food has wide noodles, and that is appealing.  I like the Rice Sticks that the Vietnamese use, but they are difficult to herd into my mouth.  Wide Egg Noodles are very satisfying.  These are an imported German Egg Noodle, Bechtle brand, found them at Rosemeade Market this weekend.  I am lacking some of my usual ingredients like Fish Sauce, but I'll make due with what I have.  I also picked up some Wild Salmon, uhh...

I sauteed the the Salmon Filets in Butter with my usual seasoning, Tony Chachere's, and Black Pepper.  The Salmon generates its Salmon Butter (Fat) which has a great taste, then use that to flavor the vegetation.  I cook the Salmon skin side down for most of the cooking time to crisp the skin.  Then I'll put them on the side while I saute the vegetation.

Again I am adding what is on hand at the time.  I might use other things if I had them.  So, we got some Munchrooms, Onionz, and Lemon Jalapeno.  I add a little Olive Oil at this point to hasten the saute process, starting to get hungry now, move it along.  At this point I'll add some of my usual flavorings like Red Chile flakes ,Black Pepper, and Sea Salt.  Egg Noodles are simmering...

 I take the cooked Salmon, and chop it up into bite size pieces.  Then throw the pieces into the pan at the end to reheat them a little.  Once the Egg Noodles are done, drain them, and throw them into the pan.  Add a little of the Pasta Water to the pan as well, for a little gravy.  Then, right at the end of cooking, add some Soy Sauce, chopped Cilantro, and toasted Sesame Seed Oil for the Asian flair, dump it into a bowl, and done.  This is comfort food for me, Fishy Noodles...