Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.

Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns
Udon noodles, coconut cream, pork belly, prawns, and choy sum

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.
Udon noodles, coconut cream, pork belly, prawns, and choy sum

The meal was delicious. The question is, is this Asian or Italian?

Leftover sous-vide salmon with leftover hollandaise sauce and Udon noodles

Last night I cooked the salmon and made the hollandaise sauce. There was enough leftover for a meal tonight.

Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles

Ingredients

Instructions

  • Boil a saucepan of water and cook the Udon noodles for 8 minutes.
  • Rinse the noodles in cold water.
  • Heat up some garlic and olive oil in a skillet and add the cold noodles.
  • Add the cold salmon and flake in the skillet with a wooden spoon.
  • When the salmon has warmed through add in the cold leftover hollandaise sauce and stir until the hollandaise sauce is warmed through.
  • Season with salt and pepper and garnish with fresh basil.
Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles

Udon noodles with pizza sauce and leftover eye fillet steak

I had some leftover pizza sauce and leftover steak from the weekend. I needed to finish everything off.

Udon noodles with pizza sauce and leftover eye fillet steak

“Pizza” sauce

Ingredients

  • Tinned tomatoes
  • Onions
  • Oregano
  • Worcestershire sauce
  • Garlic
  • Kalamata olives
  • Capers

Instructions

  • Heat up a non-stick (PFOA-free) skillet to a low to moderate heat and add in some olive oil.
  • Sauté some garlic and onion in the oil until the garlic begins to take on some colour.
  • Add a tin of tomatoes.
  • Add in the capers, kalamata olives, dried oregano, dried basil leaves, and red chilli flakes.
  • Season with freshly ground iodised rock salt and black whole peppercorns (ground in a mortar with a pestle).
  • Allow the sauce to simmer for about 15 minutes so it reduces a little.

Udon noodles and putting it all together 

  • Boil some water and cook the noodles for 8 minutes and then rinse in cold water twice.
  • Add the noodles to a hot skillet with some olive oil and garlic. Stir in the cold pizza sauce and when that this simmering add in the sliced leftover steak and stir that through.
  • Garnish with some cherry tomatoes and fresh basil
Udon noodles with pizza sauce and leftover eye fillet steak

Sous vide flaked salmon with pizza sauce and udon noodles

I’m using a tomato sauce recipe I used for steak pizzaiola. This is a fusion meal. The sauce is Italian and the noodles are Japanese. The salmon is cooked sous vide and so it could be regarded as French in the sense that sous vide is a French word.

It was delicious. There was probably enough for two people, but you know me.

Sous vide flaked salmon with Udon noodles and “pizza” sauce

Ingredients

  • Salmon with the skin on
  • Iodised salt
  • Black whole peppercorns
  • Udon noodles
  • Tinned tomatoes
  • Onions
  • Oregano
  • Worcestershire sauce
  • Garlic
  • Kalamata olives
  • Capers
Pizza sauce

Instructions

  • Brine the salmon with ice-cold water and salt for a few hours.
  • Dry the salmon and season with salt and pepper.
  • Vacuum bag the salmon.
  • Cook in a water bath for 40 minutes at 50 °C.
  • Remove the salmon from the bag and pat the salmon dry.
  • Peel the skin off and put it into the oven for 15 minutes at 200 °C.
  • Flake the salmon.
  • Heat up a non-stick (PFOA-free) skillet to a low to moderate heat and add in some olive oil.
  • Sauté some garlic and onion in the oil until the garlic begins to take on some colour.
  • Add the tin of tomatoes which took me five full minutes to select at the supermarket because I was bewildered by the selection.
  • Add in the capers, kalamata olives, dried oregano, dried basil leaves, and red chilli flakes.
  • Season with freshly ground iodised rock salt and black whole peppercorns (ground in a mortar with a pestle).
  • Allow the sauce to simmer for about 15 minutes so it reduces a little.
  • Boil some water in a saucepan.
  • Cook the udon noodles for 10 minutes.
  • Rinse the noodles in cold water.
  • Toss the noodles to ensure they are separated.
  • Heat some oil in a non-stick (PFOA-free) skillet.
  • Sauté some garlic in the hot oil.
  • Heat up the noodles in the skillet and some basil, oregano, and hot chilli flakes.
  • Mix in the pizza sauce.
  • At the end combine the flaked salmon with the noodles and fold them together.
  • Transfer the pizza sauce noodles and salmon to a bowl.
  • Add the salmon skin on top with some fresh basil leaves.
Sous vide flaked salmon with Udon noodles and “pizza” sauce
Sous vide flaked salmon with Udon noodles and “pizza” sauce