Soba noodles with Balmain bugs, avocado and tomato
Smart seafood choices mean fish will still be on the menu tomorrow.
Ingredients
150g soba or cha soba noodles (cha soba noodles are flavoured with green tea)
6 green (raw) Balmain bugs in shell
2 ripe tomatoes
1 avocado
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tsp sugar
sea salt and pepper
100g baby spinach leaves
Method
Cook the noodles in simmering salted water for 6-7 minutes or until tender but still firm. Drain and snap-cool in iced water.
Cook the bugs in simmering salted water for 8 minutes. Allow to cool, then twist the tail away from the head. Using a cleaver or heavy knife, cut the bug tails in half, discard the shells and remove the intestinal tract from the meat. Cut the tomatoes in half, squeeze out the seeds and chop the flesh. Peel, stone and slice the avocado.
Whisk the olive oil, soy sauce, rice vinegar, mirin, sugar, sea salt and pepper until smooth. Toss the noodles, spinach leaves, bugs and tomato in the vinaigrette and arrange in 4 shallow bowls. Tuck in the avocado slices and serve.
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Terry Durack is the chief restaurant critic for The Sydney Morning Herald and Good Food.
