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Soba noodle salad with salmon and miso dressing

Soba noodle salad with salmon and miso dressing

Total Time
30 min
20 min
10 min
If you’re looking for the exact opposite of a boring lunch, look no further than this Asian inspired midday spread


Dry soba noodles (100% buckwheat)

180 g

Snow peas

200 g, thinly sliced

Sunflower oil

1 tbs

Miso paste

1½ tbs


2 tbs

Mirin seasoning

2 tbs


1 large, grated

Smoked salmon

50 g, (hot smoked), skin off, flaked

Fresh coriander

¼ cup(s), leaves

Baby spinach

5 cup(s), (100g)

Sesame seeds

2 tsp, lightly toasted


  1. 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.
  2. 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.


TIP: Miso (a thick paste made from fermented soybean), tamari (a dark soy sauce) and mirin (Japanese sweet rice wine) are all available from the Asian aisle of major supermarkets and Asian grocers. You can use thinly sliced smoked salmon instead of hot smoked salmon. Transport this salad in an airtight container and store in the refrigerator until ready to eat.