Kimchee and Salmon Soba Noodles

Ingredients (2 servings)

• 1 small tin salmon
• 4 spring onions
• 100g Chinese cabbage kimchee
• 200g dried soba (buckwheat) noodle
• 1 tbsp. white sesame seeds, toasted
• 2 tsp. toasted sesame oil
• 1 tsp. chilli oil
• 1/3 tsp. salt
• 2-3 tsp. aonori seaweed

Method

1. Cut the spring onions into about 5cm lengths.
2. Cook the soba noodles in boiling water for 7-8 minutes, then drain.
3. Rinse the cooked soba noodles under cold water. Drain again and put in a bowl.
4. Add all the rest of the ingredients (except for the aonori seaweed) to the bowl and mix thoroughly.
5. Serve with the aonori seaweed on top.

Tuna can be used as an equally delicous alternative to salmon.

© 2013 Setonaikai Trading