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Somen
noodles combined with delicate slices of smoked salmon, creamy
avocado, a selection of crisp vegetables and a Japanese soy-ginger
dressing.
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| 5
oz (150g) dried somen
noodles |
| 5
tablespoons Japanese
soy sauce |
| 3
tablespoons Japanese rice
vinegar |
| 1½
tablespoons finely grated fresh ginger |
| 1
teaspoon superfine (caster) sugar |
| 5
oz (150g) smoked salmon—cut into strips |
| 20
thinly sliced rounds of cucumber—cut into halves |
| 15
snow peas—ends trimmed and cut in half on the diagonal |
| 1
carrot—grated |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
| 1
avocado—cut into small cubes |
COOK
the noodles in boiling water for 2 minutes, rinse under cold
water, drain and set aside. MIX together the soy sauce, rice
vinegar, ginger and sugar in a small bowl. PLACE the noodles
in the bottom of a large mixing bowl, add the salmon, cucumber,
snow peas, carrot, scallion and avocado, drizzle with the soy
dressing and toss gently to combine.
Variation:
For added bite, mix 1 teaspoon of wasabi (Japanese horseradish)
into the dressing.
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