Gingery Soba Noodle Salad with Crispy Salmon

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


  1. 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.
  2. 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.
  3. In a small bowl, lightly whisk the soy sauce, juice from lime, honey, sesame oil and ginger to create your dressing.
  4. In a large bowl, toss together soba noodles, dressing, cucumber, edamame,  green onions and salmon. 
  5. Serve immediately, topping with sesame seeds.

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