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Teriyaki salmon soba noodle bowls
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This is a great dish for a busy evening, ready in under 30 minutes. Lightly pickled cucumber and teriyaki salmon liven up a bowl of nutty soba noodles. Serve with a nutty, malty beer.
½ cucumber (about 175g), halved and sliced
1 tbsp Japanese rice vinegar
2 salmon fillets
3 tbsp Kikkoman Teriyaki Marinade
120g frozen edamame soya beans
200g pack buckwheat soba noodles
1 tsp toasted sesame oil
2 salad onions, finely sliced
1 tsp black sesame seeds
1. Preheat the grill to high. Toss the cucumber in a bowl with the vinegar; set aside while you prepare the rest of the ingredients. Put the salmon fillets on a foil-lined baking tray and spoon over 1 tbsp teriyaki marinade. Put under the grill for 8-10 minutes until cooked through.
2. Meanwhile, tip the edamame into a large saucepan of boiling water and simmer for 2 minutes. Drain in a sieve and rinse under cold water; set aside. Rinse out the saucepan and refIll with boiling water; simmer the noodles for 5 minutes. Drain and rinse under cold water, then pat dry on kitchen paper and toss with the sesame oil.
3. Divide the noodles between 2 bowls. Lift the cucumber from the vinegar and divide between the bowls with the edamame and salmon. Add the remaining 2 tbsp teriyaki marinade to the cucumber vinegar and spoon over the top, then scatter with the salad onions and sesame seeds to serve.
Buckwheat soba noodles have a lovely nutty flavour and are wheat-free, but you can replace them with rice, egg or udon noodles in this recipe.
This recipe appeared within the June 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in May 2019.