Salmon & Asparagus Udon Noodles

Name: How to cook Salmon & Asparagus Udon Noodles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Salmon & Asparagus Udon Noodles

I adore the texture of Udon noodles, and they make a quick a convenient meal due to the fact they don't require any boiling and you can chuck them straight into the wok. Here's one of my favourite flavour combinations with salmon and asparagus.

Ingredient

Food ration :

1 serving

Cooking time :

15 mins

nest Udon noodles (200g),

fillet of salmon, skin on,

spears asparagus, sliced into 2 inch pieces diagonally,

spring onion, sliced,

red chilli, sliced finely,

2 cloves

garlic, sliced finely,

1 tbsp

superior light soy sauce,

1 tbsp

shaoxing rice wine,

1 tsp

msg, (optional),

Pinch

white pepper,

1/2 tbsp

vegetable oil, for frying,

Cooking instructions

* Step 1

Add the vegetable oil to a wok and heat over a medium high heat. Once the oil is really hot place the salmon fillet(s) in skin side down. Fry for around 4 minutes until the skin is really crispy. Carefully flip the salmon fillet(s) over onto the other side.

* Step 2

Add in the asparagus, chilli & garlic plus the msg, salt and white pepper. Fry for about a minute and a half then carefully break the salmon fillet(s) up into bite sized pieces whilst still in the wok. Give everything a toss together then scrape all the ingredients to one side of the wok.

* Step 3

Add your Udon noodle nest into the now empty side of the wok. Add the shaoxing rice wine, light soy sauce and the chopped spring onion. Fry the Udon for a couple of minutes until it begins so soften up then using a spatula carefully break the noodles up a bit and flip them over. Fry for another minute or so then toss everything together well.

* Step 4

Remove the wok from the heat. Drizzle over a tiny bit of sesame oil, around 1/2 tsp will do. Gently stir it through the noodles then serve immediately. If you wish garnish with extra red chilli and sesame seeds. Enjoy! :)