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

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.