{"id":28780,"date":"2013-03-16T18:04:31","date_gmt":"2013-03-16T22:04:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28780"},"modified":"2013-03-16T18:18:25","modified_gmt":"2013-03-16T22:18:25","slug":"curry-fried-udon-with-salmon%e3%82%ab%e3%83%ac%e3%83%bc%e9%ae%ad%e7%84%bc%e3%81%8d%e3%81%86%e3%81%a9%e3%82%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28780&lang=en","title":{"rendered":"Curry Fried Udon with Salmon
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\"\"<\/a><\/p>\n

Curry Fried Udon with Salmon<\/strong><\/p>\n

This was our lunch today. It’s curry flavored fried udon noodle with salmon and vegetables. Lately I buy a fillet of salmon and poach it on the weekend. Then I take a small amount of salmon and add it to whatever the meal I’m making for the rest of the week. Salmon lasts longer when it’s cooked and it makes the weeknight meal preparation so easy. <\/p>\n

Fried udon with salmon: olive oil, onion, peppers, cabbage, cooked udon noodle, soy sauce, cane sugar, curry powder, salt, pepper, hot pepper threads <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Curry Fried Udon with Salmon This was our lunch today. It’s curry flavored fried udon noodle with salmon and vegetables. Lately I buy a fillet of salmon and poach it on the weekend. Then I take a small amount of salmon and add it to whatever the meal I’m making for the rest of the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-28780","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28780"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28780\/revisions"}],"predecessor-version":[{"id":28789,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28780\/revisions\/28789"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}