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Ingredients (4 servings)
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500 g Lachsfilet
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400 g Udon Nudeln
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150 g Bambussprossen
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150 g Bohnenkeimlinge
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100 ml Schlagobers
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Sojasauce, Öl, Salz, Pfeffer
Preparation
- Cook the udon noodles in hot water according to package instructions, then drain well. Also drain the bamboo shoots and bean sprouts thoroughly.
- Cut the salmon fillet into four equal pieces, season lightly with salt and pepper. Heat some oil in a large pan and sear the salmon for 3 to 4 minutes on each side until golden brown, then remove and keep warm.
- Briefly stir-fry the bamboo shoots and bean sprouts over high heat in the same pan.
- Add the drained udon noodles, heavy cream, and a generous splash of soy sauce to the pan. Toss everything well, bring to a brief boil, and serve the noodle stir-fry topped with the seared salmon fillet.
