Ingredients
- 100g Smoked Bonito or Mackerel
- 90g Soba Noodles
- 1 Carrot, julienned
- 2 Spring Onions, finely diced
- 10 button Mushrooms, quartered
- 1/8 red cabbage, thinly sliced
- 1 corn cob, cut into 2cm slices and in half
- 1/2 Lebanese cucumber, cut into sticks
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1/2 tablespoon maple syrup
- 1 teaspoon each of ginger and garlic
- Juice of half a lime
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon Chinese 5 spice
- Sesame and/or sunflower seeds to finish
- Kewpie Mayo to finish
Method
- Prepare the vegetables and set aside. Lightly saute the Mushrooms in a bit of oil, and steam the corn for 2 minutes in the microwave or until cooked, rinse in cold water.
- Lightly flake or chop the smoked fish. We caught and smoked our own, using about 1/4 of a whole bonito, but you can buy tinned smoked mackeral in most supermarkets (just drain the oil off) or even a fresh vacumed sealed smoked trout would be amazing. Substitute with smoked tofu for a vegetarian option
- Prepare soba noodles by soaking in boiling water for 2 minutes, straining and rinsing under cold water. Or to packet instructions. You don't want them too soggy so shorten the cooking time from packet instructions slightly.
- To make the sauce, mix all remaining ingredients together. Toss the vegetables, noodles, fish and sauce in a large bowl. Top with Kewpie Mayo and the sesame or sunflower seeds.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 500G
- ABC - ABC SESAME OIL 195ML
- OBENTO - OBENTO SOBA NOODLES
