Ingredients
270 g buckwheat soba noodles
2 cups shredded red cabbage
1 medium zucchini, julienned (see note
⅓ cup store-bought roasted sesame kewpie dressing (see note)
2 tbsp black sesame seeds
2 tbsp white sesame seeds
2 large avocados, cut into wedges
200 g hot smoked trout
½ Lebanese cucumber, thinly sliced
¼ cup pickled ginger
Baby sprouts, to serve
2 tbsp shredded nori
Method
1
Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6
minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.
2
Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.
3
Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.
Notes:
4
You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife
5
Available in the Asian aisle at most supermarkets and also at Asian supermarkets
Ingredients
270 g buckwheat soba noodles
2 cups shredded red cabbage
1 medium zucchini, julienned (see note
⅓ cup store-bought roasted sesame kewpie dressing (see note)
2 tbsp black sesame seeds
2 tbsp white sesame seeds
2 large avocados, cut into wedges
200 g hot smoked trout
½ Lebanese cucumber, thinly sliced
¼ cup pickled ginger
Baby sprouts, to serve
2 tbsp shredded nori