Noodles are not always amusing but delicious – Julia Child.
What’s in for you today is a noodle salad that fills in all the check boxes:
Healthy and satisfying lunch:
Flavorful and fresh:
Simple and quick to put together:
Say hello to my Mango & Avocado Soba Noodles Salad with Salmon Poke! This bowl is so special because it’s full of fresh ingredients; it’s a nourishing noodles salad. It’s hearty, flavorful and so quick to put together. Every spoon will give you a delightful and satisfying taste. I’m obsessed!
A bowl of this good stuff would have keep you satisfied until dinner.
This salmon poke version starts with marinating a little of soy sauce for the sushi salmon. The noodles are tossed in a ginger base dressing, then combined with vibrant veggies. Let the noodles rest a bit in the dressing before digging in.
Enjoy it cold or even better next day. This soba noodle salad has full texture and flavors and it’s just under 30 minutes.
Soba Noodle Salad with Salmon Poke featuring mango, avocado, radish, edamame and a quick ginger dressing – a new summer star is born!
Soba Noodle Salad with Salmon Poke
Soba Noodle Salad with Salmon Poke featuring mango, avocado, radish, edamame and a quick ginger dressing. The most delightful lunch salad ever.
- 3 bundle of buckwheat noodles (8oz)
- 0.5 lb sushi salmon (cubed)
- 1 mango (thinly sliced)
- 1 cup edamame (boiled)
- 1 avocado ( chopped)
- 2 korean radish (thinly sliced)
- 2 small sheets of seasoned seaweed
- 2 tablespoons less sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/3 cup less sodium soysauce
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic
- 1 large thumb size ginger
Noodles: Cook noodles according to package instruction. Drain and toss with a few drops of sesame oil.
Salmon Marinate: mix salmon with marinate. Place in fridge until ready to use.
Ginger Dressing: Pulse all dressing ingredients in a food processor. Do a taste test according to your taste preference.
Prepare Vegetables: boil the edamame and chop all vegetables.
Assemble salad: Mix everything together, toss well to coat. Garnish with seasoned seaweed. Serve cold!
For meal prep option: store vegetables separately in containers. Toss everything together just right before serving.