300g packet soba noodles
1tbsp sesame oil
1tbsp soy sauce
1 butter lettuce (or other lettuce), washed and separated
5 spring onions, thinly sliced
1 continental cucumber, peeled, halved, deseeded and thinly sliced
200g smoked salmon, thinly sliced
1 cup Australian natural yoghurt
2tsp wasabi paste
Cook soba noodles according to packet instructions. Refresh in iced water and drain well. Combine with sesame oil and soy sauce.
Reserve 12 lettuce leaves and finely shred the remaining leaves. Combine the shredded lettuce, spring onions, cucumber and stir half of the salad mixture through the noodles.
Divide 12 lettuce leaves equally between 6 plates and top with noodles, salmon and remaining salad mix. Combine yoghurt and wasabi and drizzle over salad.
Tips: The yoghurt and wasabi mix makes a perfect Japanese-inspired dip. Serve with seaweed rice crackers and ice-cold Japanese beer.
From Dairy Australia