When it’s so hot you need ice in your noodles. Trust us - this is the perfect way to cool down!
Think cooling gazpacho, but better. We’ve got an ice cold, silky peanut miso dressing, which perfectly hugs thick soba noodles. Finished with cold crunchy veg and some crispy salmon. It’s the lunch you’ll have on repeat all August long.
INGREDIENTS
Serves 1:
*Two bundles of soba noodles
*Two handfuls of frozen edamame beans
*Two fillets of salmon, sliced into cubes
*All Dressed Up Miso Sesame dressing
*Sesame oil
*3tbsp smooth peanut butter
*1 tbsp soy sauce
*1/2 a lime
*1 tsp honey (if your dressing wants more sweetness)
*Ice
*1/2 cucumber, deseeded and sliced into half moons
*1 large carrot, grated
*A handful of radishes sliced thinly
INSTRUCTIONS
Step 1: Begin by boiling your noodles. One minute before draining, add in your edamame beans to cook.Step 2: Drain and set aside to cool fully.
Step 3: Marinate your salmon cubes in miso sesame dressing and fry them in hot sesame oil until crisp.
Step 4: Begin making your dressing. This can be very much done to your taste/how much you want but use our ingredients list as a guide. Combine your peanut butter, miso sesame dressing, soy sauce, lime juice and honey. Shake until properly combined.
Step 5: Once your noodles and salmon have cooled, pour your dressing and ice cubes into a bowl. Top with your noodles and toss so they are thoroughly coated. Finished by topping with your sliced cucumber, radish, carrot and edamame beans as well as the crispy salmon.
Step 6: Serve.
