Udon Noodles with Salmon & Jalapeno Vanilla Sauce

Serve for 3 persons


  • 250 gr Organic Dried Udon Noodles (Semi-Wholewheat)
  • 1 Würfel/block of Beef Stock
  • 3 tbsp of Soy Sauce
  • 300 gr Salmon (take out the skin)
  • 1 tsp of Thyme Leaves
  • 6 pieces Brown Button Mushroom
  • 4 tbsp of Sesame Seeds
  • 1 tsp of Japanese spicy red chilli powder
  • Salt & pepper to taste
  • 1 liter of Water

How to Make it 

  1. Boil 1 litter of water, add würfel/block of beef stock & soy sauce. Then add Organic Dried Udon Noodles (Semi-Wholewheat) into the boiling water and cook it for about 20 minutes or until “al dente” – which means cooked but still a little stiff to the bite. (Do not let it overcook). Keep some “noodle stock”/soup.
  2. Cut the salmon, add salt & pepper. Place a frying pan over medium heat, then cook the Salmon until well done, set aside. 
  3. mushrooms: Add button mushrooms in the same frying pan over medium heat, mix well with sesame seeds & Japanese Spicy red chili pepper. Fry it for about 5-8 minutes, set aside.
  4. Place it all in a plate, add a little bit of the soup from the noodle stock. Then add button mushrooms & salmon. For Garnish add Thyme. Now your udon noodles are ready to serve.

For the Jalapeno Mayo, please check the recipe here.

Enjoy! En Guete! Selamat Makan!

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