270g Hakubaku Organic Udon noodles
1 bunch Basil leaves
3 tbs pine nuts
3 tbs parmesan cheese
1 tsp sambal oeleck
3 tbs grape seed oil
salt & black & white pepper
100g smoked salmon, chopped
4 rashers lacon, lean, chopped and sauted
Chilli-Pesto Smoked Salmon with Udon
Chilli-Pesto Smoked Salmon Hakubaku Udon Noodles
Make home made Chilli Pesto ( 1 bunch Basil leaves, 3 tbsp pine nuts & parmesan cheese, 1 tsp sambal oeleck, 1 large clove garlic, 3 tbsp grape seed oil, salt & black & white pepper, blended with stick whiz – this will keep for a week in fridge)
When above ingredients is prepared, boil Udon noodles rapidly for ten minutes, strain and place in 3 heated bowls.
Sprinkle eah bowl with 1 tbsp of oil, then add 1 tbsp of Pesto to each bowl, divide the salmon and bacon quantities between each bowl. Stir all together quickly while still hot and finish with freshly ground-black, and white pepper. Serve immediately. The Pesto should coat and cling to the Udon noodles nicely.