2 tsp. tahini
2 tbs. rice vinegar
1 tbs. light soy sauce
2 tbsp. peanut oil
1 tsp. sesame oil
1 tsp. honey
270g Hakubaku ramen noodles
200g snow peas, trimmed and cooked, thinly sliced lengthways
1 bunch asparagus, trimmed, cut into ribbons
200g smoked salmon, flaked
1 tbsp. toasted black sesame seeds
Pickled ginger, to serve
In a small bowl combine the tahini, vinegar, soy sauce, peanut and sesame oil
Cook the noodles in a large saucepan of boiling water following packet
instructions until tender. Refresh under cold running water. Drain well.
Place the snow peas in a medium heatproof bowl. Cover with hot water and set
aside for 1 minute. Drain well.
Place the noodles, snowpeas, asparagus and salmon in a bowl with half the
dressing. Gently toss to combine.
Divide the salad evenly among serving bowls. Drizzle with remaining dressing and
sprinkle with sesame seeds.
Serve with pickled ginger, if desired.