30-minute meal recipes · Fusion recipes

Soba noodle salad with smoked mackerel and miso dressing

Name: Soba noodle salad with smoked mackerel and miso dressing
Ingredients: 200g buckwheat soba noodles; 1 tsp sesame oil; 1 tsp rice vinegar; 4 smoked mackerel fillets; 2 little gem lettuces; 80g radishes, sliced; 100g mangetout; 10g crispy seaweed thins; 1 tsp sesame seeds, toasted in a dry pan until fragrant; 1 medium carrot, grated; 30g ginger, thinly sliced; 1 garlic clove; 1 tbsp white miso; 2 tsp sesame oil; 1 tbsp cold pressed rapeseed oil; 1½ tbsp rice vinegar; 2 tsp soy sauce; 2 tbsp water; 2 tbsp mayonnaise (we like Kewpie); Blender

Dairy-freeGluten-free

DifficultyEasy

Method

Cook the soba noodles in a pan of salted water according to the pack instructions, then drain and rinse under cold water. Once cool and fully drained, tip into a bowl and season with the sesame oil and rice vinegar.
For the dressing, put all the ingredients except the mayo in a blender and whizz on a low-medium speed until puréed as smoothly as possible. Add the mayo and whizz again until creamy and all combined.
Arrange the noodles, mackerel and veg on a serving platter or individual plates, layering each element of the dish separately to be mixed as you eat. Season the veg with a little salt. Add the seaweed thins, then spoon over the dressing and scatter over the sesame seeds to finish.