Seriously, last week I was on a unique-dinners kick. And this dish was seriously addictive.  Like, take-one-bite-and-can’t-stop-eating addictive.  I don’t know what it was, the texture of the noodles, the subtle asian-flavor of the dish, the saltiness of the salmon balanced with the toasted sesame oil…whatever it was, it just worked!  This chilled noodle salad is perfect for summer, make-ahead for lunch, dinners, etc.  You’ll never want to stop eating it.

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Smoked Salmon and Soba Noodle Salad
Adapted from Wholesome Cook
INGREDIENTS:
3 cups cooked soba noodles
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 Tbsp. sesame seeds + extra for garnish
1/2 hot house cucumber, sliced
1 medium hass avocado, cubed
Smoked salmon, to taste
Spinach, optional

DIRECTIONS:

  1. Cook soba noodles according to directions. Drain and rinse with cool water. Refrigerate overnight (or until chilled)
  2. In a medium bowl, toss the noodles with sesame oil, soy sauce and sesame seeds.
  3. Cut the cucumber into half moons and cube the avocado. Toss with the noodles.
  4. Over a bed of spinach (optional), plate 1-2 cups of the soba noodle mixture. Top with desired amount of smoked salmon.

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