Trout and Udon Noodle Salad

Matt Sinclair

Ingredients:

Serves 4

  • 1 packet Udon Noodles (Hakubaku brand preferred)
  • 250g smoked trout, torn into bite-sized slices
  • 200g mesclun or butter lettuce, roughly torn
  • 1 Lebanese cucumber, halved lengthways, deseeded, sliced
  • 3 spring onions, thinly sliced
  • 1 cup fresh coriander, roughly chopped

Dressing

  • 3 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 2 Tbsp caster sugar
  • 1 Tbsp sesame oil
  • 1 heaped Tbsp grated ginger

Method:

  1. Cook udon noodles in rapid boiling water for 8 minutes or until al dente. Strain and rinse immediately under cold water.
  2. Combine the dressing ingredients in a bowl and mix to combine. Adjust seasoning to taste with extra of the listed ingredients if needed. Dressing should be evenly balanced with saltiness, tang and sweetness.
  3. Transfer the noodles to a large bowl and add the remaining salad ingredients, toss to combine. Just before serving, dress the salad and toss to coat evenly. Divide into bowls and serve immediately.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Grigio.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!