Chilli-Pesto Smoked Salmon with Udon

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Chilli-Pesto Smoked Salmon with Udon 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

270g Hakubaku Organic Udon noodles
1 bunch Basil leaves
3 tbs pine nuts
3 tbs parmesan cheese
1 tsp sambal oeleck
3 tbs grape seed oil
salt & black & white pepper
100g smoked salmon, chopped
4 rashers lacon, lean, chopped and sauted

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Recipe By: Hakubaku

Serves 3 adults

Introduction


Method

Chilli-Pesto Smoked Salmon Hakubaku Udon Noodles

Make home made Chilli Pesto ( 1 bunch Basil leaves, 3 tbsp pine nuts & parmesan cheese, 1 tsp sambal oeleck, 1 large clove garlic, 3 tbsp grape seed oil, salt & black & white pepper, blended with stick whiz - this will keep for a week in fridge)

When above ingredients is prepared, boil Udon noodles rapidly for ten minutes, strain and place in 3 heated bowls.
Sprinkle eah bowl with 1 tbsp of oil, then add 1 tbsp of Pesto to each bowl, divide the salmon and bacon quantities between each bowl. Stir all together quickly while still hot and finish with freshly ground-black, and white pepper. Serve immediately. The Pesto should coat and cling to the Udon noodles nicely.