Ingredients
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)
Method
-
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.
MISO DRESSING
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.
