- 300g packet soba noodles (buckwheat is best)
- 250g Reserve Selection Blackened spice Hot Smoked Ocean Trout
- 1/2 bunch coriander, leaves picked
- 200g frozen edamame
- 1 punnet cherry tomatoes halved
- Sesame Oil
- 150ml ponzu
- 1 clove garlic
- 2cm knob ginger (finely grated)
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.
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.
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.
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.
Mix the ponzu with the garlic and ginger and pour over the salad.
Arrange on a nice platter and you are good to go.
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