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)
Salmon Nori rolls with Soba noodles and Sesame
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.