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Ingredients (4 servings)
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250 g Stremellachs
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400 g Udon Nudeln
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250 g Cherrytomaten
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1 Stk. Mascarpone
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100 ml Bio-Bergbauern Ursprungsmilch
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Salz, Pfeffer, Öl
Preparation
- Cook the udon noodles in salted water according to package instructions, then drain.
- Wash and halve the cherry tomatoes, then briefly sauté them in a large pan with a little oil.
- Add the mascarpone and milk to the tomatoes, stir until smooth, and season the sauce with salt and pepper.
- Flake the hot smoked salmon into bite-sized pieces and gently fold into the warm sauce along with the drained noodles.
