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:

Cook udon noodles in rapid boiling water for 8 minutes or until al dente. Strain and rinse immediately under cold water.
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.
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.

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