Japanese-style noodle salad with smoked salmon and avocado
Somen noodles combined with delicate slices of smoked salmon, creamy avocado, a selection of crisp vegetables and a Japanese soy-ginger dressing.

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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