Tag: Udon noodles

  • Cold noodles

    Cold noodles

    I made a cold noodles dish this evening with Udon noodles after enjoying a cold Soba noodle dish at Tokyo Canteen for lunch.

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

    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. Ingredients Udon noodles Coconut cream Garlic Choy sum Pork belly Fresh prawns Instructions Dry the skin of the pork belly strips and place into a hot (200 °C) oven […]

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

    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. Ingredients Udon noodles Leftover sous-vide salmon Leftover hollandaise sauce 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 […]

  • Udon noodles with pizza sauce and leftover eye fillet steak

    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. “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 […]

  • Sous vide flaked salmon with pizza sauce and udon noodles

    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 […]