Ingredients card / Shopping list
800g Salmon fillets(cut into 12 pieces 4cmx5cm)
270g Hakubaku soba noodles
2 sheets Nori (cut into 12 strips 2cm wide: the remaining nori to be shredded for garnish)
1 bunch Asparagus (woody end removed then sliced into thin ribbons lengthwise)
1 Carrot (peeled then sliced into thin ribbons lengthwise)
40g Sesame seeds (toasted)
1&1/2tbsp Sushi soy sauce
60ml Sushi Vinegar
2tsp Sesame oil
2tsp Fresh ginger (finely grated)
Salt and pepper (for seasoning)
Olive oil (for cooking)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain, then place in a large bowl and set to one side.
STEP TWO:SALMON AND NORI ROLLS
Heat the oil, in a large fryingpan (preferably non-stick), over high heat.
Cook the salmon pieces for 1-2 minutes until just cooked.
Wrap each salmon piece in a piece of nori.
Place on plate and set to one side.
In a small bowl, combine the sesame seeds, sushi soy sauce, sushi vinegar, sesame oil and ginger.
Pour over noodles and toss until well coated.
STEP FOUR:ASPARAGUS RIBBONS
Blanch asparagus ribbons by pouring over boiling water.
Drain immediately, then refresh under cold running water.
Place noodles into 4 serving bowls.
Place the salmon nori rolls on top of the noodles along with the asparagus and carrot.
Garnish with the shredded nori.