Sesame Ginger Soba Noodle Bowl with Salmon
This sesame ginger soba noodle bowl is tossed with nourishing flaked salmon, edamame, and cool cucumbers making it the perfect summer meal.
Servings 2 people
- 1 pack Chicken of the Sea® Wild Catch Alaskan Salmon, drained
- 4 oz soba noodles
- 1/2 cup thinly sliced cucumbers
- 1/4 cup edamame
- 1 2 scallions, thinly sliced (about 1/4 cup)
- Sesame seeds, for garnish
Sesame Ginger Dressing.
- 1 TBSP sesame oil
- 1 TBSP low-sodium soy sauce
- 1 TBSP water
- 2 tsp rice vinegar
- 1 tsp grated fresh ginger root
Cook the soba noodles as per the instructions on the package. When done, drain, run under cold water, and set aside.
In a small bowl, whisk together the sauce ingredients until well combined. Transfer the soba noodles back to the pot they were boiled in (or to a mixing bowl) and drizzle half of the sauce over the noodles; toss to evenly coat the noodles.
Add the drained salmon, cucumbers, edamame, and scallions to the noodles. Drizzle the rest of the sauce over the contents; toss to coat, while also mixing all of the ingredients into the noodles.
Evenly distribute between two bowls and garnish with sesame seeds.