Soba Noodle Salad with Wasabi Yoghurt Dressing

By Country News on March 21, 2017

Serves 4


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

By Country News on March 21, 2017

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