Salmon and kumara soba noodles

Salmon and kumara soba noodles

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  • 0:20 Prep
  • 1:05 Cook
  • 4 Servings
  • Capable cooks

Some evenings, you just want something that’s light, satisfying and good for you. Jill Dupleix has just what you are looking for.

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Noodle recipes, Nutrition information


  • 2 (850g) kumara, peeled, halved lengthways
  • 1 tablespoon sunflower oil
  • 1/3 cup (80ml) soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 270g packet soba noodles
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  • 2 x 170g hot-smoked salmon fillets, flaked
  • 5 spring onions, shredded
  • 1 tablespoon sesame seeds, toasted


  • Step 1
    Preheat the oven to 180°C and line a baking tray with baking paper. Brush kumara with oil and bake for 1 hour or until tender but firm enough to slice. Cut into 2cm cubes. Set aside.
  • Step 2
    Whisk soy, rice vinegar and honey in a bowl to combine.
  • Step 3
    Cook the noodles in a pan of boiling, salted water according to the packet instructions, adding the asparagus for the final 2 minutes. Drain well.
  • Step 4
    To serve, toss the noodles and asparagus in a large bowl with kumara, salmon, dressing and most of the spring onion. Divide among serving bowls, then serve scattered with sesame seeds and remaining spring onion.

  • Low kilojoule


  • 1896 kj


  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 9g


  • 30g


  • 41mg


  • 2525.74mg


  • 20g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve
  • Author: Jill Dupleix
  • Image credit: Ben Dearnley & Jeremy Simons
  • Publication:


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