Creamy Cauli & Tahini Noodles with Salmon

3 Heaped Dessert Spoons of NUJU Creamy Cauli Sauce 
1 Red Onion, thinly sliced
1 Handful of Button/Chesnut Mushrooms, thinly sliced
1 Garlic Clove, thinly sliced
1/2 - 1 Tbsp Soy Sauce

1 Tbsp Tahini
2 Packs of Ready to Eat Udon Noodles

2 Salmon Fillets

Toasted Sesame Oil

To Garnish: 
Chilli Flakes 

Cook Time: 0030
Serves: 02

  1. Preheat the oven to 180C. 
  2. Prep the vegetables. Thinly slice the red onion, garlic, and mushroom. In a small bowl mix together 1 1/2 Tbsp Creamy Cauli with 1 Tsp Soy Sauce and 1/2 Tsp Honey, with a pinch of black pepper. Stir together and then spread over the salmon fillets and leave to marinate in the bowl for 10 minutes. 
  3. Heat a drizzle of toasted sesame oil in a large wok or frying pan. Once hot, add the onion with a pinch of salt and cook until soft. 
  4. Add the mushrooms and fry for 5-6 minutes until cooked. 
  5. Roast the salmon in the veon for 8-12 minutes or until just cooked through. 
  6. Add the sliced garlic, soy and tahini to the pan, with a pinch of salt and pepper and fry for 3-4 minutes. 
  7. Add the Creamy Cauli sauce with a splash of water to loosen and mix thoroughly. 
  8. Meanwhile cook the udon noodle according to instructions. Mix the cooked noodles into the sauce and fully coat the noodles, adding a little bit of cooking liquid to loosen if necessary. 
  9. Serve the noodles with the salmon and top with some chopped dill and optional chilli flakes. 
  10. Enjoy!!!