This salad can also be served chilled. Refresh noodles and vegetables under cool running water immediately after cooking. Drain and follow recipe as directed. Keep chilled until ready to serve. Great to take as a packed lunch!
270g soba noodles
1 bunch asparagus, trimmed and cut into 4cm lengths
1 cup snow peas, trimmed and thinly sliced
1 carrot, julienned
1 bunch watercress, leaves picked
2 x 125g hot smoked salmon fillets, flaked
Miso Dressing, to serve (see below)
Bring a large saucepan of water to the boil. Add noodles and asparagus, cook 3 min. Add snow peas and cook for a further 1 min. Drain and transfer to a large bowl.
Add half the Miso Dressing to noodles, tossing to coat. Add carrot, watercress and salmon and toss gently to combine.
Divide salad among serving bowls or plates. Drizzle with remaining Miso Dressing (see below). Garnish with toasted sesame seeds.
Whisk 1 tablespoon white miso paste, 2 tablespoons each rice wine vinegar, tamari and lime juice, 1 tablespoon light agave syrup and 1 teaspoon grated fresh ginger in bowl until well combined.