Soba Noodles with Salmon and Snow Peas

This quick and easy Soba Noodles with Salmon and Snow Peas makes for a delicious weeknight dinner for the whole family. Also a dish that’s perfect for next day’s lunchboxes!

I hardly know much about Japanese cuisine or flavours. Apart from a few famous dishes/terms like sushi, sashimi, tempura (none of which I have tasted to date), I hardly know anything about the Japanese flavours or style of cooking. And hence, I wanted to try out and start making Japanese food at home but like any novice, wanted to start off with simple flavours and recipes so that I can recreate the dish perfectly.

I found this recipe for soba noodles with salmon and snow peas in the monthly food magazine bought out by Coles (a retail giant in Australia). Though the booklet is bought out primarily as a marketing strategy, I see it as a mini cookbook as it contains recipes (budget-friendly) from across the world that can be prepared with relative ease at home.

For a first time attempt, the dish came out well as the flavours were simple and uncomplicated. The earthiness of the soba noodles is a beautiful contrast against sweetness of the snow peas and the succulent creaminess of the salmon.

Before you get to the recipe for this delicious soba noodles with salmon and snow peas, here are a few other noodle dishes that you might enjoy;

1. Duck Noodles with Ginger and Shitake Mushrooms
2. Noodles with Chicken and Mushrooms
3. Indonesian style Fish Stew with Rice Noodles

Print Recipe

Soba Noodles with Salmon and Snow Peas

Course: Main Course

Cuisine: Asian, Japanese

Author: Dhanya Samuel

Ingredients

• Soba noodles – 300 gm
• Skinless boneless salmon fillet – 500 gm
• Teriyaki sauce – 70 ml
• Snow peas – 200 gm
• Spring onions – 3 thinly sliced
• Rice wine vinegar – 1 ½ tbsp
• Sesame oil – 1 tsp
• Sugar – a pinch
• Sesame seeds – 2 tsp toasted

Instructions

• Brush the salmon fillet with 3-4 tbsp of teriyaki sauce, keep for 30 minutes and then pan-fry. (The original method suggested baking the fillet at 200°C for 10 minutes but I chose to pan-fry the fillet). Break the salmon into bite-sized pieces and keep aside.
• Trim the snow peas and thinly slice lengthwise. Keep aside.
• Boil water in a large pan and cook the soba noodles for 4 minutes or based on packet instructions. Drain and keep aside.
• In a large wok, combine the snow peas, noodles, remaining teriyaki sauce, rice wine vinegar, sugar, sesame oil and salt to season. Toss well on high heat for a minute and remove from flame.
• Add the salmon pieces and sprinkle with toasted sesame seeds.