Soba Noodle Salad With Miso Dressing
Recipe by Justine Schofield
Serves 4 | 
Prep 35 min | 
Cook 15 min
Ingredients
- 300g sashimi-grade salmon
- 200 g soba noodles
- 1 avocado, sliced
- 1 orange, segmented
- 1 Lebanese cucumber, halved lengthways, seeds removed, julienned
- 4 spring onions, finely sliced
- 3 strips of dried wakame, soaked for 10 minutes (optional)
- 1½ tbsp black or white sesame seeds
Miso Dressing:
- 1 tablespoon white (shiro) miso paste
- 2 tablespoons rice wine vinegar
- ½ tsp sugar
- 1 tsp freshly grated ginger
- 2 tbsp AYAM™ Soy Sauce
- 1 tsp AYAM™ Sesame Oil
- 3 tbsp vegetable oil or grapeseed oil
Method
- Cut the salmon into 5mm thick rectangular slices. For the dressing, whisk all the ingredients together in a small bowl.
- Cook the soba noodles as per the packet instructions, drain and cool under a tap of running cold water, then drain again.
- Combine the noodles with the salmon, avocado, orange segments, cucumber and spring onion in a large bowl.
- Drain the wakame (if using), roughly chop and add to the noodle salad. Pour on the dressing and toss well. Arrange the noodle salad on a platter and sprinkle with the sesame seeds.
