Booda French

Ginger Chilli Soy Salmon Noodles


Booda French

What were your memories of food growing up? And how have your tastes developed as you've got older?
Pre-child of divorce memories of food was a family Sunday roast after watching my dad playing Sunday league football. Post-DivorcedParentsSingleParentChildhood memories were just eating for survival. My old man only had a tuna bake in his repertoire which he'd pile up on the plate. It weren't bad but you'd get bored of that half-way through. During teenage years when I had to fend for myself it was just about whatever was in the cupboards. I've tried almost every condiment on toast.
Uni years, socialising and living with people passionate about their food widened the palette. Getting to travel more and try different foods has grown the passion. Earning some money in my 20s and hitting up food spots from street stalls to Michelin star restaurants helped further. Nowadays I'm genuinely excited about every meal I have. I'm definitely a better eater than I am a cook tho.

Give us some culinary lyrics of your own and your top 3 food bars of 2016 so far.
I have a whole song called "Ginger Chilli Soy Salmon Noodles" which is one of my three meals I can cook.  Too many foodbars .... the NXWorries bar bragging about introducing a chick to fruits and veggie sausage sticks out. I mean, if you're going to brag about anything.....

Quick Fire Round
Soft Shell Crab or Calamari?
Calamari, although anything from the sea is acceptable
Sweet Potato Fries or Roast Corn on the Cob? Sweet potato fries, heavy on the smoked papri.
Ben & Jerry's or Häagen-Dazs? Ben & Jerrys, cookie dough. Microwaved for 5 secs so you can gulp that down with no brain freeze.

What's the best meal you've eaten on tour?
I haven't really toured extensively so that would narrow it down massively and would be this 3 course meal we had gifted to us by the promoter in Switzerland. The best meal I've had traveling around a bit was in Sarajevo at this diner / canteen place. I've tried to find the name of the dish online because I can't remember the general term of it, I think it's Bosanski Ionac, but that doesn't ring any bells. It's basically like a buffet selection of stewed meats and stuffed vegetables cooked for a day or so and served by some no nonsense old Bosnian ladies. It was as much about the experience of getting a local recommendation for some hearty home made local food after a long day trawling luggage around as the food itself (which was incredible in it's own right anyway!). Stars aligned, hit the spot.

Can you complete these food bars from big Bam Bam...
Fuck That's Delicious on box set,
me and my man smoking on big drugs and feasting on an ....OX LEG!

Booda's "Ginger Chilli Soy Salmon Noodles" Recipe


  • Salmon Fillets with the skin on.

  • Red Chilli's

  • Spring onions

  • Soy Sauce.

  • Vinegar

  • Garlic

  • Ginger root

  • Celery

  • Noodles.


  1. Get a bowl. Huss (that's Suffolk for "chuck") the salmon in.

  2. Chop up the chillies, celery, spring onion whites & garlic. Why not make a fun game out of it and see if you can do it with your eyes closed? Huss (you're learning) them in the bowl.

  3. Chop the skin(?) off the ginger and grate the root. Squeeze that juice on the salmon. Enjoy the moment.

  4. Throw in the soy sauce and vinegar. I haven't got the exact measurements, do what you will.

  5. Let it marinate for 10-15 minutes. Hang out for a bit, maybe call your Grandma, start that novel you've been talking about.

  6. Scene 2: Get ya wok out. Oil it up. Drip drip. Get it hot hot hot. Scorchio!

  7. Throw in the chillies, spring onions, garlic, ginger and celery around the Salmon, skin down, and brown it up until it's crispy. Try not to put any of the saucejuice in until the end.

  8. Turn the heat down to a mid heat. Flip the salmon, cook until it's done.

  9. Throw the SAUCEJUICE in and let it sim-simmer until the noodles are done - cook your noodles to noodle manufacturer spec. Then serve up.

  10. Veg and saucejuice on salmon on noodles. Soy up your noodles to personal preference. Maybe even diagonally chop your spring onion greens and sprinkle on to add a bit of pernazz.

Voila. You do the cooking, I'll do the cleaning.