Bring the flavors of Asia to your home with this creative twist on noodles, and if your looking to level up your diet this dish is as healthy as it gets.

Ingredients

  • 2 tbsp miso paste 
  • 1 ½ tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 4 x 200 g salmon fillets, boned
  • 250 g Japanese soba noodles
  • 150 g mangetout, trimmed 
  • 150 g shelled edamame beans 
  • 1 handful mixed leaves

For the wasabi dressing

  • 2 tbsp olive oil 
  • 1 ½ tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp wasabi paste 
  • 1 tsp caster sugar 
  • 1 tsp sesame oil 
  • Black and white sesame seeds, and chive flowers, to serve

RTL

Instructions

  1. Combine the miso paste, soy sauce and sugar with
    2 tablespoons boiling water and stir well until smooth. Pour over the salmon fillets, keeping some for later,
    and set aside.
  2. Cook the noodles in a pan of lightly salted, boiling water for 5 minutes. Drain, refresh under cold water and shake dry, then place in a bowl. Finely shred the mangetout and add to the noodles with the edamame beans and salad leaves. 
  3. Preheat the grill to high, line a grill pan with foil.
    Place the salmon on the grill rack, skin side down, and grill for 6 – 8 minutes, basting halfway through, until the salmon is cooked. Rest for 5 minutes. 
  4. Stir the ingredients for the wasabi dressing together until the sugar is dissolved. Stir the dressing through
    the noodle salad and serve the salmon garnished with the sesame seeds and a few chive flowers, if available.

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