Ramen Noodle Salmon Salad


Serves: 4


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

and honey.

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.