Japanese soba noodle salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

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270g dried soba noodles
2 teaspoons sesame oil
1 bunch asparagus or green beans, trimmed, sliced diagonally
2 tablespoons mirin (see tip)
1 tablespoon lime juice
1 tablespoon salt-reduced soy sauce
1 tablespoon sweet chilli sauce
150g hot smoked salmon fillet, skin removed, flaked
1 telegraph cucumber, trimmed, halved, thinly sliced diagonally
2 cups (95g) baby spinach
2 teaspoons sesame seeds, lightly toasted

Instructions

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1 Cook soba noodles following packet directions. Rinse under cold running water. Drain. Toss with 1 teaspoon of sesame oil. Set aside to cool completely.

2 Blanch asparagus or beans in boiling water for 1-2 minutes, or until bright green. Refresh under cold running water. Drain.

3 To make dressing, place mirin, lime juice, soy sauce and remaining sesame oil in a small bowl. Stir to combine.

4 Place cooled noodles, asparagus, salmon, cucumber, spinach and dressing in a large bowl. Toss gently to combine. Divide noodles among 4 plates. Sprinkle with toasted sesame seeds. Serve immediately.

Variations

Mirin is Japanese rice wine. You can substitute mirin with sherry, or white wine with a bit of dissolved sugar.

Nutrition Info (per serve)

Calories 368 cal

Kilojoules 1540 kJ

Protein 19 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 3 g

Sodium 900 mg

Calcium 80 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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