If you haven’t explored the world of soba noodles yet, now’s the perfect time! With their slightly chewy texture and naturally flavoursome taste, they make an ideal base for this dish. Unlike many other noodles, soba can be enjoyed warm or chilled, making them a versatile choice year-round. Paired with crisp vegetables and tender, silky salmon, it’s a dish you’ll be glad is on the menu.
Ingredients
Noodles
- 90g x 2 serves Hakubaku Organic Soba Noodles (58335)
Salmon
- 2 pieces of salmon, skin off
- Salt, to taste
- 1 tbsp vegetable oil
Noodle salad
- ¼ cup Edgell Australian Chopped Onions (1757)
- 125g snow peas, trimmed and sliced diagonally
- ½ a red capsicum, cut into strips and sliced diagonally
- ¼ cup edamame beans, thawed
- 2 tbsp Maggi Oyster Sauce (2614)
- 1 tbsp sesame oil
- 1 tbsp water
To serve
- Sesame seeds, toasted
- Sliced red chilli
Method
1. To prep the noodles
Bring a medium sized saucepan of water to the boil. Place the noodles in, stir and cook for 3 minutes. Remove from heat, drain and rinse well under cold water. Set aside.
2. For the salmon
Lightly pat each piece dry with a paper towel, then sprinkle with salt. Place a frying pan over medium heat and add the oil once hot. Place the salmon in, top side down and cook until golden (around 3-4 minutes), then flip and cook for a further 3-4 minutes. Remove from the pan and set aside.
3. To make the noodle salad
Heat the sesame oil in a frying pan over medium-high heat. Stir-fry the onions, snow peas and capsicum until slightly soft. Don’t overcook the veg – this meal is delicious when the veggies have a little crunch! Toss in your noodles, oyster sauce and water and mix until everything is well coated. Add your edamame and heat for a further 2 minutes.
4. To serve
Arrange the noodles into two serving bowls. Top with a piece of salmon and sprinkle with sesame seeds and red chilli. Enjoy warm or cold.
