Soba Noodles with Smoked Salmon
Why we love it:
- 2 Tablespoons Kosher Salt
- 1 package Soba Noodles (about 8 ounces)
- 3 cups Arugula (loosely packed, think of a loose handful)
- 1⁄2 bunch Green Onion
- 1⁄2 English Cucumber (or more, use the whole thing!)
- 1 Tablespoon Fresh Ginger (peeled and finely chopped)
- 1 clove Garlic (minced)
- 1⁄4 cup White Miso (any color miso works here)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Honey
- 1 teaspoon Soy Sauce (or tamari)
- 3 Tablespoons Extra Virgin Olive Oil
- 4 ounces Smoked Salmon (thinly sliced)
- 1 teaspoon White Sesame Seeds (toasted)
Bring a large pot of heavily salted water to a boil. Add the soba and cook according to package directions. When the noodles are cooked, remove the pot from the heat and drain in a colander. Run cold water over them immediately and toss them so they don’t stick. Be careful not to overcook, soba can get really clumpy if overdone.
2. ARUGULA + GREEN ONION + CUCUMBER
Meanwhile, wash and dry the arugula. Slice the green onion and add to the bowl. Slice the cucumber in half, then into half moons. Add everything to a large bowl.
Make the sauce in a blender or bullet style blender. Add fresh ginger, garlic, miso paste, rice vinegar, honey and soy sauce. Add 1 Tablespoon of water and 3 Tablespoons oil. Blend until its smooth.
Toss the soba with the veggies in the bowl, and add the dressing. Slice or flake in the salmon.
Divide among bowls and top with sesame seeds.