This recipe uses:
Gold Sesame Oil https://gohinode.com/sesame-seed-oil-gold/
Hand-stretched Sakura Udon https://gohinode.com/hand-stretched-sakura-udon-dry/
Recommend: Hokkaido Dashi soup stock https://gohinode.com/hokkaido-dashi-japanese-soup-stock/
1 stalk of Hand-stretched Sakura Udon
1 teaspoon of Gold Sesame Oil
1 stalk of veggies
1 handful of sliced carrot
1 shiitake mushrooms
2 teaspoons wolfberries
1 slab salmon fillet
1 teaspoons avocado oil or olive oil
salt and black pepper
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.
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)
Easy-to-cook for Toddlers & Family
Recipe In collaboration with: The KitchenLife