Soba noodles with Reserve Selection Hot Smoked Ocean Trout Blackened Spice

This recipe takes no time at all to make, veers closer to the healthy end of the spectrum than the “should i really be eating it” and would work well as one of many shared dishes when feeding a group, writes Second Helping who took part in our Huon blogger challenge.

Soba noodles with Reserve Selection Hot Smoked Ocean Trout Blackened Spice
Preparation:
10 Minutes
Cooking:
10 Minutes
Serves:
4

Ingredients

Method

  1. 1

    Get two saucepans full of water on the stove and bring to the boil. In one, cook the soba noodles according to the instructions on the pack. In the second boil your edamame. I usually do them for a little bit less than the stated directions.

  2. 2

    When the noodles are ready, drain and refresh in cold water to stop them overcooking. Toss through about a tablespoon of sesame oil. This lightly flavours the noodles and helps keep them separate.

  3. 3

    Once the edamame have cooled enough to touch, remove them from the pods. If you haven’t done it before, its just like shelling peas.

  4. 4

    Using your hands or a fork roughly flake the trout and combine it in a large bowl with the noodles, edamame, spring onions, coriander and tomatoes. I find that layering the ingredients then gently tossing is the next way to mix it all through evenly.

  5. 5

    Mix the ponzu with the garlic and ginger and pour over the salad.

    Arrange on a nice platter and you are good to go.

  6. 6

    For more great recipes from Secondhelping, visit http://secondhelping.com.au/feastonthis/

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