Japanese soba noodle salad

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

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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

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 368cal

Kilojoules 1540kJ

Protein 19g

Total fat 6g

–Saturated fat 1g

Carbohydrates 55g

–Sugars 6g

Dietary fibre 3g

Sodium 900mg

Calcium 80mg

Iron 3.5mg

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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