Smoked Trout and Udon Noodle Salad
On this episode of My Market Kitchen we take you to the Noosa to discover all this region has to offer!
Chef Matt Sinclair cooks up an amazing Smoked Trout and Udon Noodle Salad! Wine Selectors Adam Walls suggests pairing this recipe with a glass of Pizzini Il Soffio Prosecco 2019 from the King Valley or the Chrismont La Zona Pinot Grigio 2020.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
1 packet Udon Noodles (Hakubaku brand preferred)
250gm smoked trout, torn into bite-sized slices
200gm mesclun or butter lettuce, roughly torn
1 Lebanese cucumber, halved lengthways, deseeded, sliced
3 spring onions, thinly sliced
1 cup fresh coriander, roughly chopped
3 Tbsp fresh lime juice
1 Tbsp soy sauce
2 Tbsp caster sugar
1 Tbsp sesame oil
1 heaped Tbsp grated ginger
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.