Ingredients
2 spring onions, thinly sliced
200g edamame or broadbeans (fresh or frozen)
1 carrot, peeled and cut into matchsticks or grated
4 radishes, thinly sliced
1 cucumber, thinly sliced diagonally
1 avocado, sliced or diced
280g packet soba noodles
350g sushi-grade salmon
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs sesame oil
1/2 lemon, juiced
1 tsp fresh ginger
To finish
pickled ginger
dried nori, thinly sliced
sesame seeds
Instructions
- Combine 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs sesame oil and the juice of half a lemon in a large bowl
- Cut the salmon fillets in 1cm pieces and add to the bowl, coating gently. Place in the fridge to cure for 10 minutes*
- Bring a pot of water to boil, and cook the edamame or broadbeans under tender
- While the beans are cooking, make the dressing by combining 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs lemon juice, 1 tsp sesame oil and 1 tsp finely grated ginger. Set aside
- Soak the soba noodles in a bowl of boiling water until they separate. Drain and rinse the beans and the noodles under cold water to prevent them from cooking further
- Divide the soba noodles among 4 serving bowls. Top with carrot, raddish, edamame or broadbeans, cucumber, spring onion, avocado and salmon.
- Drizzle with dressing and top with sesame seeds, nori and pickled ginger.
*If you prefer you can grill your salmon instead.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 10-20 Minutes
- Cook Time: 45-55 Minutes
- Cuisine: Asian Inspired