Our all star, all time favourite salad has to be our Sesame Soba Noodle salad. I mean come on, anything with “noodle” in the name means you are down for a slurping good time.
This combination was one dreamed up with love from our Asian travels, when you were never more than a street away from having a good serving of something noodiley.
With the fresh crunch of carrot and cucumber, we decadently coat this salad in a Ginger and Sesame Dressing. The Asian infused flavours are furthermore soaked up by the addition of our favourite noodle, the gloriously wholesome Soba Noodle! Made from Buckwheat, this seed has more protein than rice, millet, wheat and corn! With its high amino acid profile, we love cooking up such goodness and delivering it to all the hungry tummies out there!
To make this salad go a little further and add bonus nourishment, we often bake a piece of Salmon to either go alongside or to toss throughout. We prefer to use Mt Cook Salmon, available at Raeward Fresh since it is farmed and caught sustainably free of pathogens, pesticides and over feeding!
Scroll down for our favourite recipe.
250gm Salmon (We use Mt Cook)
Maple Syrup, 1 tbsp*
Salt and Pepper to taste
Preheat oven to 180c.
Place Salmon on a sheet of baking paper and rub maple syrup onto the top, season with salt and pepper. Transfer to oven and bake for 15-20 minutes until cooked through. Serve whole alongside a Madame Lu’s Salad or once cool enough to touch, pull apart into small chunks and toss through salad.
*Can use Olive Oil instead if not wanting too sweet.