Sesame Soba with Salmon & Sugar Snap Peas

A good tin of salmon makes these noodles a proper lunch. Luliña's salmon is soft enough to pull into generous flakes, and sugar snaps give the bowl a fresh crunch. The dressing is just miso, rice vinegar, sesame oil and a little of the olive oil from the tin. Toss the noodles first, then add the fish so the flakes stay intact.

Serves: 2
Prep: 10 minutes
Cook: about 8 minutes

Ingredients

• 2 tins Luliña Norwegian Salmon in Extra Virgin Olive Oil, oil reserved
• 180g dried soba noodles
• 150g sugar snap peas, trimmed
• 2 spring onions, thinly sliced
• 1 tablespoon white miso
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon olive oil from the salmon tins
• 1–2 tablespoons water
• 2 teaspoons toasted sesame seeds

Method

1. Bring a saucepan of water to the boil. Blanch the sugar snaps for 90 seconds, then lift them out into cold water. Drain and slice diagonally.
2. Cook the soba in the same pan according to the packet, usually 4–6 minutes. Drain and rinse briefly under cool running water to remove excess starch. Shake the colander well so the noodles do not water down the dressing.
3. Whisk the miso and vinegar until smooth. Add the sesame oil, the olive oil from the tin and 1 tablespoon of water. Add the second tablespoon if needed to make a pourable dressing.
4. Toss the noodles with the dressing, peas and most of the spring onions. Divide between bowls. Lift the salmon out of its tins, flake it into bite-sized pieces and arrange on top. Finish with the sesame seeds and remaining spring onions.

Finished dish illustration.