Teriyaki salmon soba noodle bowls

Name: Teriyaki salmon soba noodle bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: ½ cucumber, about 175g, halved and sliced; 1 tbsp Japanese rice vinegar; 2 salmon fillets; 3 tbsp Kikkoman Teriyaki Marinade; 120 g frozen edamame soya beans; 200 g pack buckwheat soba noodles; 1 tsp toasted sesame oil; 2 salad onions, finely chopped; 1 tsp black sesame seeds

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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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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 chopped
1 tsp black sesame seeds

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.
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.
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.