Need to get dinner on the table pronto? Give this colourful dish a whirl!
Ingredients
- 2 x 150g pieces hot-smoked salmon fillet (see note)
- 6 spring onions
- 75g (1/2 cup) MasterFoods® Sesame Seeds
- 1 lemon
- 1 tablespoon rice vinegar
- 2 tablespoons light soy sauce
- 275g soba noodles (see note)
- 300g frozen podded edamame (young green soybeans) (see note) or frozen peas
- 1/2 teaspoon caster sugar
- 1 teaspoon sesame oil
Method
- Step 1Bring a large pan of water to the boil. Meanwhile, skin fish, flake into large pieces and place in a bowl. Trim onions to 20cm, then chop and place in bowl.
- Step 2Heat a small frying pan over medium heat. Add the sesame seeds and cook, stirring continuously, for 2 minutes or until golden. Cool in pan until needed.
- Step 3To make ponzu sauce, juice lemon into a small bowl, add vinegar and soy sauce, and stir to combine.
- Step 4Add noodles to boiling water and cook for 1 minute, then add soybeans and cook for a further 2 minutes or until both are tender. Drain, cool slightly under cold running water, then add to the fish mixture.
- Step 5Stir sugar and sesame oil into ponzu sauce. Add to the noodle mixture with sesame seeds and toss to combine. Serve warm or at room temperature.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1828 kj
Energy
20g
Fat Total
2g
Saturated Fat
34g
Protein
1916.2mg
Sodium
7g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Ponzu is a Japanese sauce made with citrus juice, rice vinegar and soy sauce, and is traditionally served as a dressing or dipping sauce.
Tips: Hot-smoked salmon and soba (long, thin Japanese buckwheat noodles) are from supermarkets.
Frozen podded soybeans are available from selected supermarkets and Asian grocers.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: MasterChef
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