I don't have an Asian supermarket near me and the ones at my normal supermarket aren't as nice so I don't get to eat them that often unfortunately. But, whenever I go back home to visit my family, I manage to get my fix when my mum slips me a stash of noodles to take back with me.Usually, I just boil them in some stock, add some naughty Frankfurter sausages and maybe a bit of ripped lettuce. But this time, I decided to make the effort to dish up something more interesting to do those noodles justice..!
So here's a couple of suggestions, both serve two people:
Teriyaki Salmon with Udon Noodles (above)
For 2:
2 boneless salmon fillets
400g udon noodles (the chilled kind, not dried)
700ml hot veggie or fish stock
1 tbsp fish sauce
Large handful sugar snaps
A few mushrooms, sliced
2 spring onions, chopped
2 tsp sake
2 tsp soy sauce
1 tsp mirin
Half tsp brown sugar
Half tsp grated ginger
1) Mix together the sake, soy sauce, mirin, brown sugar and ginger.
2) Brush the sauce over one side of each salmon fillet. Grill for about 5 minutes on one side.
3) Bring the stock to the boil. Add the noodles and leave to cook gently for a few minutes, stirring in the fish sauce.
4) Add the sugar snaps, mushrooms and spring onions to the pan and cook for another few minutes.
5) Serve the grilled salmon atop your lovely udon noodle soup!
Tofu and Peanut Butter Udon Noodles
For 2:
400g udon noodles (chilled version, not dried)
200g cubed firm tofu
100ml hot veggie stock
1 red pepper, chopped
2 spring onions, chopped
1 tbsp peanut butter
1 tbsp soy sauce
2 tsp honey
1 heaped tsp ginger
1 tsp sesame oil
1 garlic clove, minced
Some peanuts to garnish
1) Mix the stock with the peanut butter, soy sauce, honey, ginger, sesame oil and garlic.
2) In another pan, gently boil the udon noodles, drain and toss in sesame oil.
3) Heat a wok and pour in the sauce. Add the tofu, followed by the pepper and spring onions. Cook through making sure the sauce coats everything.
4) You can dish atop the noodles or toss through them before serving. Sprinkle over a few peanuts.
For 2:
2 boneless salmon fillets
400g udon noodles (the chilled kind, not dried)
700ml hot veggie or fish stock
1 tbsp fish sauce
Large handful sugar snaps
A few mushrooms, sliced
2 spring onions, chopped
2 tsp sake
2 tsp soy sauce
1 tsp mirin
Half tsp brown sugar
Half tsp grated ginger
1) Mix together the sake, soy sauce, mirin, brown sugar and ginger.
2) Brush the sauce over one side of each salmon fillet. Grill for about 5 minutes on one side.
3) Bring the stock to the boil. Add the noodles and leave to cook gently for a few minutes, stirring in the fish sauce.
4) Add the sugar snaps, mushrooms and spring onions to the pan and cook for another few minutes.
5) Serve the grilled salmon atop your lovely udon noodle soup!
Tofu and Peanut Butter Udon Noodles
For 2:400g udon noodles (chilled version, not dried)
200g cubed firm tofu
100ml hot veggie stock
1 red pepper, chopped
2 spring onions, chopped
1 tbsp peanut butter
1 tbsp soy sauce
2 tsp honey
1 heaped tsp ginger
1 tsp sesame oil
1 garlic clove, minced
Some peanuts to garnish
1) Mix the stock with the peanut butter, soy sauce, honey, ginger, sesame oil and garlic.
2) In another pan, gently boil the udon noodles, drain and toss in sesame oil.
3) Heat a wok and pour in the sauce. Add the tofu, followed by the pepper and spring onions. Cook through making sure the sauce coats everything.
4) You can dish atop the noodles or toss through them before serving. Sprinkle over a few peanuts.
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