VEGETABLE, SALMON AND SOBA NOODLE SALAD

VEGETABLE, SALMON AND SOBA NOODLE SALAD

#SIAintheKitchen

It’s starting to warm up here in Vancouver and with warmer weather, comes cooler dishes! I’m talking about salads. Noodle salads in particular. The Vancouver weather has had me craving some cool and cold: a vegetable, salmon and soba noodle salad.

I’ve been trying to teach my boyfriend healthy habits while trying to teach him how to cook. It’s been interesting. Interesting in the fact that I’m a huge diverse food lover and he’s someone who eats fast food nearly every day for lunch or straight up carbs. It’s not healthy and as someone who prides themselves on cooking good, wholesome food and who puts good things into my own body, it honestly pains me to see someone consuming junk. There are so many great food places to eat here in Vancouver so I’ve had to do a little bit of re-training.

Judging on what he had in his fridge, I whipped something up. I had simply blanched some Chinese yui chow and boy boy, julienned some carrots and cucumber and added some cooked salmon. Added a little bit of ginger scallion sauce which is a staple in my house which I also taught him how to make, a little roasted seaweed and toasted sesame seeds as garnish and we called it a day.

Super quick, super filling and healthy - totally my style. Teaching people how to cook healthy foods may not be simple - it’s a complete lifestyle change but…I’m here for it!

VEGETABLE, SALMON AND SOBA NOODLE SALAD - serves 4

• 3 bundles (100g each) buckwheat soba noodles

• 1/2 bunch yui choy, chopped into 2” pieces

• 1/2 bunch boy chow, chopped into 2” pieces

• dark soy sauce, as needed

• 4 small carrots, peeled and julienned into 2” pieces

• 1 English cucumber, de-seeded and julienned

• 8oz cooked salmon, flaked

• 2/3 cup ginger scallion sauce

• 1/2 sheet roasted nori, cut into thin shreds

• toasted sesame seeds

1. Cook the soba noodles in boiling water until al dente according to packaged directions. Drain and set aside in a large serving bowl.

2. In a pot of boiling water, blanch the yui choy and boy chow for 30 seconds. Transfer the vegetables to an ice bath to maintain the vibrancy and crunch of the vegetables. Move the vegetable to the bowl that holds the noodles.

3. Add in the carrots, cucumber and salmon to the bowl. Pour in the ginger scallion sauce and toss together. Divide into 4 bowls and garnish with seaweed and sesame seeds.