Mains

Sesame Avocado and Soba Noodle Salad

  • Serves: 4
  • Preparation: 15 minutes
  • Cooking: 10 minutes
  •       

Ingredients

270 g buckwheat soba noodles
2 cups shredded red cabbage
1 medium zucchini, julienned (see note
cup store-bought roasted sesame kewpie dressing (see note)
2 tbsp black sesame seeds
2 tbsp white sesame seeds
2 large avocados, cut into wedges
200 g hot smoked trout
½ Lebanese cucumber, thinly sliced
¼ cup pickled ginger
Baby sprouts, to serve
2 tbsp shredded nori

Method

1

Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6
minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.

2

Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.

3

Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.

Notes:
4

You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife

5

Available in the Asian aisle at most supermarkets and also at Asian supermarkets

Ingredients

 270 g buckwheat soba noodles
 2 cups shredded red cabbage
 1 medium zucchini, julienned (see note
  cup store-bought roasted sesame kewpie dressing (see note)
 2 tbsp black sesame seeds
 2 tbsp white sesame seeds
 2 large avocados, cut into wedges
 200 g hot smoked trout
 ½ Lebanese cucumber, thinly sliced
 ¼ cup pickled ginger
 Baby sprouts, to serve
 2 tbsp shredded nori

Directions

1

Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6
minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.

2

Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.

3

Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.

Notes:
4

You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife

5

Available in the Asian aisle at most supermarkets and also at Asian supermarkets

Sesame Avocado and Soba Noodle Salad

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