This tasty Asian inspired soba noodle dish is bursting with different flavours! A great dish for summer or for whenever you're feeling like the flavours if the orient.
Ingredients
- 200 g fresh salmon each weighing 100-150g, skin and bones removed
- 2 tbsp Sweet Chilli Sauce
- 2 packets pre-cooked soba noodles or 2 bunches dried soba noodles
- 2 tsp sesame oil
- 1 bunch asparagus trimmed, sliced diagonally
- 2 spring onions sliced thinly
- A handful of baby spinach leaves
Dressing
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp white rice vinegar
- 2 tsp sesame oil
- 2 tsp honey
- 1 tbsp sesame seeds lightly toasted
To serve
- Sweet basil
- Sriracha Mayo
Instructions
- Marinade the salmon pieces in sweet chili sauce for at least 1 hour. Cook pieces of salmon on a non-stick frying pan over medium heat. Cook the fish completely.
- Cool the fish, then roughly flake. Set aside.
- Cook soba noodles in a large pot of boiling water according to packet instructions. Add asparagus to the soba cooking pot just before the noodles are ready so that asparagus get blanched lightly. Rinse under cold running water. Drain. Toss with 2 teaspoons of sesame oil. Set aside.
- Mix ingredients for the dressing. Stir well.
- Place cooled noodles, asparagus, salmon, spring onion, spinach and dressing into a large bowl. Toss gently to combine. Divide noodles between 2 bowls. Sprinkle with toasted sesame seeds, garnish with sweet basil leaves. Serve immediately with Sriracha Mayo for an extra kick.