Ingredients
- 8 eggs
- 2 x 270g pks dried soba noodles
- 2 x 450g pkts skinless salmon fillets
- 3 carrots cut into ribbons
- 2 cucumbers cut in rounds
- 4 spring onions thinly sliced
- 200g pkt frozen edamame, blanched
- 120g pkt baby spinach leaves
- 2 limes
- 1/3 cup ponzu sauce
- 2 tbs sesame oil
- 2 tbs sesame seeds toasted
Method
- Place eggs in a large saucepan. Cover with cold water and bring to boil. Boil for 8 minutes, adding noodles to water in last 3 minutes. Drain noodles and refresh under cold water. Peel eggs. Cut eggs in half.
- Spray salmon fillets with oil, Heat a large non stick pan over medium-high heat. Cook salmon for 2 minutes each side. Flake salmon.
- Combine carrot, spring onion, cucumber, edamame, spinach and noodles in a large bowl.
- Zest 1 lime, then juice both limes. Whisk lime zest, juice, ponzu sauce and sesame oil.
- Place salad in bowls and divide salmon and eggs between bowls. Drizzle with dressing and sprinkle with sesame seeds. Enjoy!
Product used in recipe
- Obento - Ponzu Sauce
