Soba noodles have become my favourite noodle to use in Asian recipes. They have a lovely silky texture, and provided you don’t over-cook them, they maintain a firmish texture.
This is a simple recipe that can be made in minutes. These flavours are old friends and work perfectly together. Make sure you get all the elements ready in advance to toss them through your wok at speed. Serve immediately after being cooked.
I used Alaskan wild salmon in this recipe which was given to me by Three Streams at the Good Food & Wine Show. Utterly delicious, and thank you.
I like to cook the noodles in vegetable stock, but you can of course just cook them in lightly salted water.
Recipe | serves 2
- 150g soba noodles
- 1T Nomu liquid vegetable stock concentrate (or a veg stock cube)
- 2 salmon fillets (about 110 – 150g each)
- 1t and 1T sesame oil, or vegetable oil
- 70g asparagus (about 6 spears), sliced
- 170g zucchini (4 medium), sliced
- 1t ginger, grated
- 2 garlic cloves, crushed
- 1/2 – 1 green chilli, finely chopped
- 2T mirin
- 1T Tomari soy sauce
- 1t fish sauce
- wedges of lime to spritz
- fresh coriander to serve
Cook the soba noodles in the vegetable stock according the packet instructions. This takes about 5 minutes. Drain, refresh under cold water and set aside.
In a large frying pan or wok, brush the salmon fillets with the 1 teaspoon on sesame oil and fry with the flesh side down. Turn over and cook the skin side until it is cooked but still pink in the middle. Remove and set aside.
If the fish hasn’t gone too dark and left behind burnt bits, simply add the 1 tablespoon of sesame soil and heat. If it has black bits, wipe it out before adding the new oil. Fry the asparagus and zucchini until they just start to soften. About 2 minutes.
Add all the aromatics (ginger, garlic & chilli), and toss around the wok for a few minutes.
Add the noodles and sauces and toss around until everything is nicely heated through and cooked. A further 2 minutes.
Dish the noodles into bowls, top with the salmon, garnish with fresh coriander leaves and spritz with lime juice.