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| Salmon Soba Noodle Salad |
The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.
Ingredients (serves 4):
- 2 tsp tahini
- 2 tbs rice vinegar
- 1 tbs light soy sauce
- 2 tbs peanut oil
- 1 tsp sesame oil
- 1 tsp 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 tbs toasted black sesame seeds
- Pickled ginger, to serve
Directions:
- 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.
- Cook the noodles in a large saucepan of boiling water following packet instructions until tender. Refresh under cold running water. Drain well.
- Place the snow peas in a medium heatproof bowl. Cover with hot water and set aside for 1 minute. Drain well.
- Place the noodles, snowpeas, asparagus and salmon in a bowl with half the dressing. Gently toss to combine.
- Divide the salad evenly among serving bowls. Drizzle with remaining dressing and sprinkle with sesame seeds. Serve immediately with pickled ginger, if desired.
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