cook it now!
japanese salmon curry noodle soup
serves 4 I prep 10 mins I cooking 15 mins
2 tbs olive oil
1 brown onion, cut into thin wedges
1 carrot, peeled, cut into noodles using a spiraliser
1L (4 cups) salt-reduced chicken stock
4 (about 180g) skinless salmon fillets
1 tbs dark soy sauce
440g pkt shelf-fresh udon noodles
1 bunch baby buk choy, halved
92g pkt mild S&B Golden Curry Sauce Mix, broken into pieces
2 green shallots, thinly sliced
Sesame seeds, toasted, to serve
1 Heat 1 tbs oil in a large saucepan over high heat. Add onion and carrot. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add stock and 1L (4 cups) water. Cover. Bring to boil. Reduce heat to medium. Simmer for 5 minutes or until carrot is just tender. Use tongs to place carrot in a bowl.
