Salmon and kumara soba noodles

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Salmon and kumara soba noodles

(4) Rate it

  • 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.

Featured in
Noodle recipes, Nutrition information

Ingredients

  • 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

Method

  • 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

Nutrition

  • 1896 kj

    Energy

  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 9g

    Fibre

  • 30g

    Protein

  • 41mg

    Cholesterol

  • 2525.74mg

    Sodium

  • 20g

    Carbs (sugar)

  • 53g

    Carbs (total)

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

Source: taste.com.au

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