Salmon soba noodle salad with ginger dressing

title="Salmon soba noodle salad with ginger dressing"
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(9) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  6 Servings


• Capable cooks

Simple, satisfying and healthy — this recipe is versatile, too.

Featured in
Noodle recipes, Main recipes

Ingredients

• 1 x 180g pkt Hakubaku Organic Soba noodles


• 200g snow peas, trimmed, thinly sliced


• 1 tablespoon light olive oil


• 3 (about 150g each) skinless salmon fillets


• 1 bunch radish, washed, trimmed, thinly sliced


• 4 shallots, trimmed, thinly sliced

Ginger dressing

• 2 tablespoons juice from pickled ginger (see note)


• 2 tablespoons light olive oil


• 2 tablespoons soy sauce


• 2 tablespoons rice wine vinegar


• 1 teaspoon sesame oil

Method

• 
  
  
  Step 1
  
  
  
  
  To make the ginger dressing, combine the ginger juice, olive oil, soy sauce, vinegar and sesame oil in a jug.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook the noodles in a saucepan of boiling water following packet directions or until tender, adding the snow peas in the last 30 seconds of cooking. Refresh under cold running water. Drain and transfer to a bowl. Add the dressing and toss to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the oil in a large non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Set aside to cool slightly. Use a fork to flake into large pieces.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add the salmon, radish and shallot to the noodle mixture, and toss to combine.
  
  
  

Nutrition

• 1270 kj

  Energy




• 13g

  Fat Total




• 2g

  Saturated Fat




• 3g

  Fibre




• 21g

  Protein







• 24g

  Carbs (total)

All nutrition values are per serve

Notes

Swap it: If you prefer chicken to seafood, you can swap the salmon for chicken breast fillets. Cook for 5 minutes each side in step 3, then shred.

Reserve the juice from the pickled ginger used in the oysters (see related recipe).

• Author: Alison Adams


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au