Green Tea Noodles with Smoked Salmon and Pickled Ginger Dressing
Recipe GLPRd2a38bd9251a84
Delicate green tea noodles topped with tender smoked salmon, crisp radish slices, and aromatic baby shiso leaves, all brought together with a bright and tangy pickled ginger dressing infused with wasabi heat. A fresh and elegant dish that works beautifully as a light lunch or sophisticated dinner.
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Ingredients
1 tablespoon chopped pickled ginger
8 radishes, trimmed and thinly sliced
1/2 cup rice wine vinegar
1/2 teaspoon sesame oil
black sesame seeds to serve
250 grams smoked salmon
2 tablespoons soy sauce
2 teaspoons caster sugar
200 grams green tea noodles
1/2 teaspoon wasabi
handful of baby shiso leaves
Directions
In a small bowl, combine the chopped pickled ginger, wasabi, soy sauce, sesame oil, caster sugar, and rice wine vinegar. Whisk together until the sugar dissolves and all ingredients are well blended. Set the dressing aside.
Bring a large saucepan of water to a rolling boil. Add the green tea noodles and cook for 3-4 minutes, stirring occasionally, until they are just tender.
Drain the cooked noodles in a colander and immediately rinse them under cold running water, tossing gently to cool and prevent them from sticking together.
Divide the cooled noodles evenly among four serving plates or bowls.
Top each portion with sliced radishes, then break or arrange the smoked salmon pieces over the noodles.
Drizzle the pickled ginger dressing evenly over each plate.
Finish by scattering baby shiso leaves and black sesame seeds over the top of each serving. Serve immediately.
