Udon Noodles

Ingredients

• 300 g Udon noodles (Japanese flat noodles)
• Salt
• 3 tbsp toasted sesame oil
• 300 g green asparagus
• 400 g stalk broccoli
• 200 g green peas (fresh split or frozen)
• 4 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 15 g peanut butter (1 tbsp)
• 1 tsp Sambal oelek
• 1 tsp Honey
• Pepper
• 50 g Baby Spinach
• 150 g smoked salmon (sliced)

Instructions

1. 1.

   Cook noodles according to package instructions in boiling salted water for about 10–12 minutes until al dente. Drain and toss with 2 tbsp sesame oil.

2. 2.

   Meanwhile, wash asparagus, trim woody ends, peel the lower third of the stalks and cut into 5 cm pieces. Clean broccoli, wash and cook together with asparagus and peas in boiling salted water for 3–4 minutes. Shock in cold water and drain.

3. 3.

   For the sauce whisk rice vinegar, remaining sesame oil, soy sauce, peanut butter, sambal oelek, 2 tbsp water and honey; season with salt and pepper.

4. 4.

   Wash spinach, pat dry and arrange on plates with vegetables and Udon noodles. Roll smoked salmon slices together, place on top of salad and drizzle with sauce.