Asian Soda Noodle Salad

The countdown is on. My next big overseas adventure is now within reach and I can’t imagine anything better than escaping the Auckland winter to a European summer. In less than 3 weeks I will be at sea, somewhere in the middle of the Greek Islands jumping off boats and dining on gyros. Oh, how I cannot wait! Today Hemma and I spent the day planning out our days in Barcelona and looking for all the hotspots, working out our routes, bookmarking the top tapas bars and filling this all out onto our travel spreadsheet (yes there is a spreadsheet).

Although endless googling of Spanish eventually gets to you and the hunger takes over. Sadly, we cannot yet wander a few blocks and enjoy Croquetas, Tortilla Española and sangria until our hearts desire. Instead, we jumped in the car to a local Grey Lynn Salad Bar, Ripe Deli for some incredible salads! Now I have only been here once or twice before and only ever heard good things through the grapevine, this Sunday they did not disappoint, The cabinet was filled with delicious looking salads including a feta and spinach couscous, a chicken coleslaw number, an Indian spiced cauliflower and broccoli salad and this soba noodle salad that inspired this masterpiece. Alongside the salads, they also have an incredible range of lunch options, sweet treats and well just about everything. I can’t believe this little hot-spot is seriously only a 10-minute walk from work – needless to say, I know where I’ll be heading next time I forget to meal prep!

Soba noodles are made from buckwheat flour which is an ancient grain that provides customers with amino acids, vitamins, and antioxidants. Thus making them gluten-free and are high in protein.

Alongside this the salmon offers amazing omega-3 benefits, is another great source of protein, high in vitamin B and has been linked to protecting brain health making you smarter and some studies even claim it increases happiness. Good food + Sunday Vibes generally is happiness in my book! Edamame beans are also high in protein, fibre, magnesium, iron, vitamin C and more… They are also linked to healthy skin and a stronger immune system – something I could really do with right now!

This salad is packed full of flavour and goodness while being a lightweight option and will be on the table in less than 20 minutes. This salad is high in protein, essential vitamins and What more could you want? Oh and any vegetarians you can absolutely do this salad without the salmon and use avocado instead.

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Ripe’s Salad Bar

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Salad serves 4
Salad:

90g+ Soba noodles (depending how much you want to bulk the salad)
Bok choy, cooked
2-3 cloves of garlic, chopped
2T olive oil

1 carrot, spiralized
2 Spring onion, sliced
½ red cabbage, thinly sliced
1 cup cooked edamame beans
1 handful of coriander, loosely chopped
1 avocado, diced (optional)
Coriander stalks, finely chopped
2t black sesame seeds

1. Cook the soba noodles as per packet instructions. Once cooked, rinse and in cold water, drain and set aside.
2. Stir-fry the Bok Choy in garlic and olive oil for 5 minutes until cooked. Set aside.
3. Cook the edamame beans as per instructions on the packet. I used frozen and they took about 5 minutes in boiling water to cook. Rinse in cold water and set aside.
3. Chop the carrot, spring onion, coriander, red cabbage and avocado and add to a large salad bowl. Add the cooked soba noodles, edamame beans, bok choy, sesame seeds and salmon. Toss all the ingredients with the sweet chilli dressing. Enjoy!

Sweet chilli Dressing:
2T soy sauce
1T white rice vinegar
1t lime juice
2-3 cloves of garlic, chopped
1 T sweet chilli sauce
1t sesame oil

1. Mix all ingredients together in a small jar and set aside. Toss through salad when ready.

Salmon marinade:
300-400 grams of salmon, bones removed
2T sweet chilli sauce
2-3 cloves of garlic, chopped
1 spring onion, finely chopped
1t lime juice

1. Mix all ingredients in a bowl and marinate salmon for in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

2. Preheat the oven to 200 degrees. Place the marinated salmon, skin down, on a baking paper lined oven tray. Cook for 10-15 minutes until sweet chilli glaze has caramelised on the salmon. Remove from oven and set aside to cool. Break into chunks and add to salad when cooled.

 

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