Salmon and asparagus soba noodles
Ingredients
- 200g dried soba noodles
- 2 teaspoons sesame oil
- 1 bunch asparagus, trimmed, sliced diagonally
- 2 tablespoons mirin (see tip)
- 1 tablespoon lime juice
- 1 tablespoon salt-reduced soy sauce
- 150g sweet chilli hot-smoked salmon fillet, skin removed, flaked
- 1 Lebanese cucumber, trimmed, halved, thinly sliced diagonally
- 75g baby spinach leaves
- 2 teaspoons sesame seeds, lightly toasted
Method
Step 1
Cook soba noodles in a large saucepan of boiling water according to packet instructions. Rinse under cold running water. Drain. Toss with 1 teaspoon sesame oil. Set aside to cool completely.
Step 2
Blanch asparagus in boiling water for 1-2 minutes or until bright green. Refresh under cold running water. Drain.
Step 3
Make dressing: place mirin, lime juice, soy sauce and remaining sesame oil into a small bowl. Stir to combine.
Step 4
Place cooled noodles, asparagus, salmon, cucumber, spinach and dressing into a large bowl. Toss gently to combine. Divide noodles between 4 plates. Sprinkle with toasted sesame seeds. Serve immediately.
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Recipe Info
Tip: Mirin is Japanese rice wine. You can substitute mirin with sherry, or white wine with a bit of dissolved sugar.