Soba noodle salad with salmon and miso dressing
Dry soba noodles (100% buckwheat)
200 g, thinly sliced
1 large, grated
50 g, (hot smoked), skin off, flaked
¼ cup(s), leaves
Baby spinach leaves
5 cup(s), (100g)
2 tsp, lightly toasted
- Cook noodles in a large saucepan of boiling salted water following packet instructions, or until just tender. Add snow peas for the last minute of cooking. Drain, refresh under cold water, then drain again. Transfer noodles to a large serving bowl.
- Combine oil, miso, tamari and mirin in a small bowl. Add carrot, salmon, coriander and spinach to noodles. Drizzle miso dressing over noodles, tossing to combine. Serve soba salad sprinkled with toasted sesame seeds.