When I posted the above image on Instagram and Facebook last week I received quite some enthusiastic reactions, so of course I must share the recipe.
I was inspired to make this salad by one I ate a little while ago and which was a salad take-away test at my small grocery down the street. Unfortunately there wasn’t enough demand at the grocery for them to offer the salads, so I decided I’ll make it myself.
During Summer I don’t like to eat heavy or complicated things, so a fresh noodle salad like this one is a good option.
INGREDIENTS
1/2 pack of Soba noodles
150 g of carrot julienne
40 g of wasabi rucola
175 g of green soy beans or edamame (without the pod)
100 g of cooked mackerel fillets or a tin of 85 g mackerel in sunflower oil
3 tbs of black sesame seeds
2 spring onions, sliced
Dressing:
2 cm of fresh ginger root, grated or thinly sliced
1 tbs of mirin (rice vinegar)
1 tbs of sesame oil (if you use cooked mackerel)
1 tsp of fish sauce
1 tsp of soy sauce
PREPARATION:
Prepare the noodles as mentioned on the package.
Mix the ingredients of the dressing in a salad bowl and add the fillets of mackerel
Add the noodles, the carrot julienne, the soy beans and the wasabi rucola and toss the salad
Sprinkle the black sesame seeds and the spring onion and toss again
Let all the flavours infuse for a few minutes and serve in a noodle bowl with chopsticks