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Soba noodle salad with salmon and miso dressing

Soba noodle salad with salmon and miso dressing

9
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
If you’re looking for the exact opposite of a boring lunch, look no further than this Asian inspired midday spread

Ingredients

Dry soba noodles (100% buckwheat)

180 g

Snow peas

200 g, thinly sliced

Sunflower oil

1 tbs

Miso paste

1½ tbs

Tamari

2 tbs

Mirin seasoning

2 tbs

Carrot(s)

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

Instructions

  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.

Notes

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.

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