Ingredients

The following ingredients have 6 Servings
  • 300 g soba noodles
  • 1 tablespoon soy bean oil
  • 3 teaspoons white miso paste
  • 100 ml honey
  • 1 ½ tablespoons sesame oil
  • 6 salmon fillets, boned and skin removed
  • 1 teaspoon chopped garlic
  • 1 tablespoon grated fresh ginger
  • 1 carrot, julienned
  • 6 small spring onions, thinly sliced
  • 1 cup (70 g) soy bean sprouts
  • 1/3 cup (80 ml) rice vinegar
  • 3 tablespoons light soy sauce
  • 1 teaspoon sesame oil, extra
  • 1 tablespoon toasted sesame seeds
  • mustard cress, to garnish

Instruction

  • <p><strong>1.</strong> Preheat the oven to moderate 180°C (350 °F/Gas 4). Fill a large saucepan three quarters full with water and bring to the boil. Add the soba noodles and return to the boil. Cook for 1 minute, then add 1 cup (250 ml) cold water. Boil for 1–2 minutes, then add another 1 cup (250 ml) water. Boil for 2 minutes, or until tender, then drain and toss with ½ teaspoon of the soy bean oil.</p> <p><strong>2.</strong> Combine the miso, honey, sesame oil and 1 tablespoon water to form a paste. Brush over the salmon, then sear on a hot chargrill for 30 seconds on each side. Brush the salmon with the remaining paste and place on a baking tray Bake for 6 minutes, then cover and rest in a warm place.</p> <p><strong>3.</strong> Heat the remaining soy oil in a wok. Add the garlic, ginger, carrot, spring onion and sprouts, and stir-fry for 1 minute-the vegetables should not brown, but remain crisp and bright. Add the noodles, rice vinegar, soy sauce and extra sesame oil and stir-fry quickly to heat through.</p> <p><strong>4.</strong> Divide the noodles among six serving plates and top with a portion of salmon and sprinkle with the sesame seeds. Garnish with the mustard cress and serve.</p>