Date posted: 05/05/2021

Japanese Udon noodles with crispy fried salmon

Stir fried Udon noodles with crispy chilli salmon, tempura of British asparagus, citrus miso mayo, crispy onions, and toasted sesame.

  • Serves 1
  • Timing: 12 mins
Votes: 1 Average: 5


Salmon supreme 170-200gm scaled and boned 1
Edo Udon noodles 275g
Prep Premium Toasted sesame oil 10g
Root ginger 8g
Garlic prepacked 8g
Tamari soy sauce 100ml
Mirin 50ml
Everyday Favourites pure canadian maple syrup 10ml
Everyday Favourites cornflour 3g
Everyday Favourites crushed chillies 0.5g
Lime 1
Lemon 1
Everyday Favourites mayonnaise 100ml
Essential Cuisine miso stock base 20ml
Crispy fried onions 3g
Everyday Favourites sesame seeds 0.5g
Coriander 5g


  1. Remove the salmon from packaging and set to one side.
  2. Heat a frying pan and a little of the sesame oil, then fry the salmon skin-side down until crispy. Then turn over and continue to cook until golden brown but soft to touch.
  3. Heat a saucepan and add the remainder of the sesame oil. Quickly fry the ginger and garlic, then add the tamari, mirin, maple syrup and thicken with cornflour. Finish with crushed red chilli and half the sesame seeds.
  4. Add the cooked Udon noodles to the sauce and keep warm.
  5. Combine the juice from one lemon and a lime with the mayonnaise, miso base and toasted sesame seeds – pour the mix into a bottle for drizzling over at the end.
  6. Place the noodles into a bowl, then top with crispy salmon, fresh coriander, fried onions and drizzle with the citrus miso mayo.
  7. Serve with asparagus tempura as an additional topping.
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