Serves: 4

Style: Hot Dishes, Japaneasy, Salad

Difficulty: Medium

Ingredients

270g Hakubaku Organic Udon
3 tbsp soy sauce
juice and grated rind of 1 lime
1 garlic clove, crushed
1 tbsp brown sugar
1 tsp wasabi (or to taste)
600g piece of tuna, cut into 2cm cubes
6 spring onions, cut in 3cm lengths
8 cherry tomatoes, halved
8 bamboo skewers, pre-soaked

 

Udon with Fish Kebabs

Method

  1. Preheat grill, or heat lightly-oiled frying pan.
  2. In a large bowl, combine soy sauce, lime juice, rind, brown sugar, garlic and wasabi. Add the tuna cubes, coating all sides well. Marinate for 15 minutes.
  3. Prepare Udon as per packet directions. Drain, rinse and set aside
  4. Thread the tuna on the skewers alternating with the tomato halves and spring onions. Reserve leftover marinade.
  5. Barbecue or pan-fry kebabs for 5 to 10 minutes, turn and baste as required.
  6. Refresh Udon in boiling water, drain and place on plates. Place two kebabs on each plate and drizzle with remaining marinade.

Note: Also works well with any firm white fish

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