Soba Noodles with Hot Smoked Salmon and Soy Dressing
Photography Aaron McLean.
For a gluten-free version, use 100 per cent buckwheat soba noodles. They are more expensive, as regular soba noodles are made with a combination of regular wheat and buckwheat flour.
Serves: 4
INGREDIENTS
2 tablespoons lemon juice
2 tablespoons soy sauce
½ teaspoon caster sugar
1 tablespoon sesame oil
1 packet soba noodles
2 cups frozen peas
3 spring onions, thinly sliced
¼ cup sesame seeds, toasted
¼ cup chopped coriander, plus extra to garnish
½ cup chopped roasted peanuts
2 tablespoons pickled ginger, finely sliced
300 grams hot smoked salmon, flaked into large pieces
METHOD
Dressing: Whisk the lemon juice, soy sauce, sugar and sesame oil together in a large bowl.
Cook the noodles in salted boiling water for 1 minute, then add the peas and cook for a further 2 minutes or until both are tender. Drain and refresh in cold water then drain well again. If the noodles are too wet it will dilute the dressing.
Add the noodles and peas to the dressing and toss together.
Stir through the spring onions, sesame seeds, chopped coriander, peanuts and pickled ginger. Add the salmon and gently combine. Divide between serving bowls and top with more coriander.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.