COOKING METHOD
Dry Version:
1 Cook udon according to packet directions. Drain and rinse it with cold water. Toss with Gold Sesame Oil and set aside.
2 Cut and wash the veggies thoroughly. Sliced the carrot.
3 Heat up the stock. Add in the wolfberries, veggies, sliced carrot and mushrooms. Boil with medium heat until the ingredients are cooked. Set aside.
3 Season the salmon with salt and pepper. Drizzle with olive oil and air-fry 15mins at 190c.
4 Place the udon in a serving plate. Ladle over the ingredients from the soup. Top the salmon and serve.
Soup Version:
1 Follow steps 1 to 3 of the Dry Version.
2 Place udon in bowls. Add soup and ingredients. You may serve the salmon separately.
3 Garnish with spring onions and sesame seeds (optional)