Salmon soba noodles

Dinner for one doesn’t always mean a bowl of cereal. Treat yourself to this marinated salmon soba noodle bowl for one by comedian Sashi Perera. With only 5 minutes of hands-on prep and 5 minutes of cooking, you’ll wonder why you haven’t made it sooner!

Credit: Jiwon Kim

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 300 g salmon, cut into 2 cm chunks
• 180 g soba noodles
• 150 g baby spinach leaves

For the dressing

• 2 garlic cloves, finely grated
• 2 cm x 2 cm piece ginger, finely grated
• ½ tsp chilli flakes
• 1 lime, finely zested
• ½ lime, juiced, plus wedges to serve
• 2 tbsp soy sauce
• ½ tsp toasted sesame seeds, plus extra to serve
• 2 tbsp extra-virgin olive oil

Marinating time: 30 minutes.

Instructions

1. To make the salad dressing, combine the ingredients in a large salad bowl. Whisk well to combine.
2. In a second medium bowl, combine the salmon with 2 tbsp of the prepared dressing and toss to coat. Refrigerate for 30 minutes to marinate.
3. Bring a large saucepan of water to the boil and cook the soba noodles according to the package instructions, then drain and refresh under cold running water, until cooled. Add the soba to the salad bowl with the dressing and toss to coat.
4. Heat a large frying pan over high heat, then spread the salmon out in the pan in a single layer. Cook for 30 seconds, then toss and cook for 1 minute. Add the baby spinach to the pan, and cook for a further minute, or until wilted. Once the salmon is cooked to your liking, remove the pan from the heat.
5. Add the salmon and baby spinach to the soba noodles and toss lightly to combine. Transfer to a serving plate and sprinkle with extra toasted sesame seeds. Serve with lime wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.