Cold soba noodles are a very popular summer dish in Japan, and are often eaten plain with a seasoned dipping sauce. This recipe boosts them with salmon and greens, making for a delicious light meal.
250g dried soba noodles
1 tbsp vegetable oil
2 salmon fillets (about 200g each)
salt to season
1 avocado, diced
a handful snow pea shoots
Chilli and lemon dressing
½ cup vegetable stock
2 tbsp dry white wine
2 tbsp soy sauce
2 tbsp sesame oil
½ small red onion, finely diced
1 lebanese cucumber, peeled and cut into ½cm cubes
1 large red chilli, seeds removed and finely diced
¼ cup finely shredded coriander
1 tsp sugar
juice of 1 lemon
For the dressing, combine the vegetable stock and white wine in a saucepan over a medium heat and bring to a simmer, then remove from the heat. Add the remaining ingredients and mix well. Refrigerate until ready to use.
Cook the soba according to the packet directions, then chill in iced water. Drain well.
Heat a frying pan over medium heat and add the oil. Season the salmon fillets with salt and fry for about 3 minutes each side until the salmon is just cooked. Break the salmon into pieces.
Divide the soba noodles between 4 plates or bowls. Top with the salmon pieces, the avocado and the snow pea shoots. Pour over the dressing and serve.
Tip: If you want to try something different, eat soba noodles in the Japanese dipping style. Arrange the drained soba on a plate and place the dressing in a small bowl or cup. Pick up the noodles with chopsticks and dip them into the dressing before eating.