Soba noodles were a big discovery for me – they’re made with buckwheat so they’re way higher in protein and vitamins than your average noodle, plus they’re gluten-free and have a super satisfying texture and a rich, earth flavour that goes with just about everything. This is one of my go-to meals when I’m craving something healthy (read: after a weekend of lots of pizza and wine). You could easily sub in tofu for the salmon in this recipe to make it completely vegetarian, and I think carrots, celery, and red peppers would all make great additions too!
- 300g soba noodles
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 salmon fillets
- 4 tablespoons soya sauce
- 1 lime
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 1 cucumber, sliced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 cup edamame
- Set a large pot of water to boil and cook soba noodles for about 4 minutes, or according to package instructions. Drain the noodles and rinse immediately with cold water, pressing down on the noodles to release extra water.
- Meanwhile, season salmon fillets generously with salt and pepper on all sides. Place a small skillet over medium-high heat, and pan fry salmon on all sides for about 3 minutes, or until crispy on the outside. Remove salmon from heat and loosely break up into large chunks with a fork.
- In a small bowl, lightly whisk the soy sauce, juice from lime, honey, sesame oil and ginger to create your dressing.
- In a large bowl, toss together soba noodles, dressing, cucumber, edamame, green onions and salmon.
- Serve immediately, topping with sesame seeds.