Salmon soba noodle salad with ginger dressing

Salmon soba noodle salad with ginger dressing

(9) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

Simple, satisfying and healthy — this recipe is versatile, too.

Featured in
Noodle recipes, Main recipes


  • 1 x 180g pkt Hakubaku Organic Soba noodles
  • 200g snow peas, trimmed, thinly sliced
  • 1 tablespoon light olive oil
  • 3 (about 150g each) skinless salmon fillets
  • 1 bunch radish, washed, trimmed, thinly sliced
  • 4 shallots, trimmed, thinly sliced

Ginger dressing

  • 2 tablespoons juice from pickled ginger (see note)
  • 2 tablespoons light olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil


  • Step 1
    To make the ginger dressing, combine the ginger juice, olive oil, soy sauce, vinegar and sesame oil in a jug.
  • Step 2
    Cook the noodles in a saucepan of boiling water following packet directions or until tender, adding the snow peas in the last 30 seconds of cooking. Refresh under cold running water. Drain and transfer to a bowl. Add the dressing and toss to combine.
  • Step 3
    Heat the oil in a large non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Set aside to cool slightly. Use a fork to flake into large pieces.
  • Step 4
    Add the salmon, radish and shallot to the noodle mixture, and toss to combine.


  • 1270 kj


  • 13g

    Fat Total

  • 2g

    Saturated Fat

  • 3g


  • 21g


  • 24g

    Carbs (total)

All nutrition values are per serve


Swap it: If you prefer chicken to seafood, you can swap the salmon for chicken breast fillets. Cook for 5 minutes each side in step 3, then shred.

Reserve the juice from the pickled ginger used in the oysters (see related recipe).

  • Author: Alison Adams
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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