1 package rice udon noodles, about 1 lb.; 1 (6 oz.) skinless salmon fillet, diced; 1 tbsp. sunflower oil; 1 tbsp. sesame oil; 2 cloves garlic, chopped; 1 small onion, chopped; 1 red bell pepper, diced; 1 bunch of broccoli; 2 or 3 tbsp. soy sauce; 1 tsp. sugar;
1/2 teaspoon chopped fresh ginger;
salt and freshly ground black pepper to taste.
Recipe: Heat the sunflower and sesame oils in a wok pan, or a large heavy non-stick pan, and saute the onion, garlic and ginger for 2 minutes. Add the diced pepper and continue to stir fry for 2 minutes more. At that point add the diced salmon and stir fry until it is nicely seared. In the meantime, blanch the broccoli briefly in boiling water, strain them and add them to the wok pan. (I usually peel the broccoli stem, slice it and use it too, instead of throwing it.) Toss well and deglaze with the soy sauce. Add the sugar and season to taste with salt and pepper. Loosen and break apart the udon noodles, since they usually come vacuum-packed tightly together. Put them in the stir fry and toss well until all the liquids stick to them. Serve immediately.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
