Soba noodles with avocado and salmon

Cooking Fish Soba noodles with avocado and salmon

For something a little different, try adding avocado to this salmon and soba noodles classic.

Lables: Low carb Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook noodles in a large saucepan of boiling water for 4 minutes, adding snow peas for last minute, or until just tender. Drain. Rinse under cold water. Drain.
  2. Combine mirin, vinegar, soy sauce, sugar, sesame oil and ginger in a bowl. Set aside.
  3. Spray a frying pan with oil. Heat over medium-high heat. Cook salmon for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Using 2 forks, flake salmon. Discard skin.
  4. Add capsicum, cucumber, onion, salmon, mirin mixture and half the avocado to noodle mixture. Toss gently to combine. Serve topped with remaining avocado.

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270g packet dried soba noodles
150g snow peas, thinly sliced diagonally
1 1/2 tbsp mirin
1 1/2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp brown sugar
1 tsp sesame oil
1cm piece fresh ginger, peeled, grated
Canola oil cooking spray
200g salmon fillet, skin intact
1 medium red capsicum, thinly sliced
1 Lebanese cucumber, cut into ribbons
2 green onions, thinly sliced diagonally
1 large avocado, halved, deseeded, peeled, finely diced

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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