- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
The Japanese have no qualms about slurping noodles loudly. So follow their lead – we think this is worth making noise about.
Nutrition
1464 kj Energy
20g Fat Total
4g Saturated Fat
19g Protein
864.86mg Sodium
3g Carbs (sugar)
20g Carbs (total)
Salmon soba noodle salad
Print RecipeIngredients
- 2 teaspoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 teaspoon caster sugar
- 270g pkt soba noodles
- 200g snow peas, trimmed, thinly sliced lengthways
- 1 bunch asparagus, trimmed, cut into ribbons
- 200g hot-smoked salmon, flaked
- 1 tablespoon toasted black sesame seeds
- Pickled ginger, to serve
Instructions
Step 1
Combine the tahini, vinegar, soy sauce, peanut and sesame oil and sugar in a small bowl. Taste and season with salt and ground white pepper.
Step 2
Cook the noodles in a large saucepan of boiling water following packet instructions until tender. Refresh under cold running water. Drain well.
Step 3
Place the snow peas in a medium heatproof bowl. Cover with hot water and set aside for 1 minute. Drain well.
Step 4
Place the noodles, snowpeas, asparagus and salmon in a bowl with half the dressing. Gently toss to combine.
Step 5
Divide the salad evenly among serving bowls. Drizzle with remaining dressing and sprinkle with sesame seeds. Serve immediately with pickled ginger, if desired.
Author: Sarah Hobbs
Image credit: Steve Brown
Publication: Notebook:
