sharing recipes from one generation to the next
We’ve been having the most amazing Indian summer in Melbourne, day after day of temperatures in the low twenties C. The short sleeved tees and flip flops are yet to be relegated to the back of the wardrobe and salads still seem right for lunch.
I’ve been sitting on this idea since February, I even bought the soba noodles in February and now I’m sorry I delayed because the weather is about to break and it will be months before I feel the time is right for an encore appearance.
Japanese soba noodles are made with 100% buckwheat, while Australian lookalikes have up to 40% wheat added. Our local “Spiral” brand, renowned for their high quality Japanese and wholefood products sells packaged soba imported from Japan. Traditionally served cold with a sesame dressing or hot with broth, the other accompaniments should traditionally reflect the season.
250g pkt soba noodles
180g hot-smoked salmon, flaked
200g snow peas, trimmed, cut into long fine julienne
1 Lebanese cucumber cut into long fine julienne
1 Avocado cut into large dice
2 Spring onions greens only, sliced
1 tablespoon of pickled ginger, finely chopped
1 teaspoon sea salt
Wasabi Fumi Furikake to garnish
2 teaspoons rice vinegar
1 teaspoon tamari
1tablespoons peanut oil
1 teaspoon sesame oil
1 teaspoon caster sugar
Cook the soba according to the manufacturers instructions. Drain the noodles then refresh under cold water. Drain again, then put the noodles into a large bowl.
Mix all the dressing ingredients together in a small bowl.
Dress the noodles, tossing them with your fingers to coat them thoroughly. Set aside in the fridge until just before you are ready to serve.
Prepare all the vegetables, the salmon and ginger, then just before serving, add the salt to the noodles then toss all the ingredients together.
Serve garnished with a sprinkle of wasabi flavoured furikake