Combining soba noodles with Asian Pear and Hot Smoked Salmon for a delicious meal on its own. Simple to make with delicious fresh flavours makes this gluten free salad a no brainer.
Bring a large saucepan of water to the boil and add dried soba noodles. Cook until al dente, it should not take more than 2-3 minutes. Drain soba noodles. Give them a good rinse under cold water. Place in a large mixing bowl and add a few drops of sesame oil so the noodles don’t stick.
Cut Asian pear in half and remove the core. Slice Asian pear in thin matchsticks. Set aside for assembly.
Remove hot smoked salmon from packaging. Discard skin and pull apart the salmon flesh into a bowl. Set aside for assembly.
Thinly cut scallions (spring onion) into slices. Use both the green and white part of the onion. Set aside.
Dressing
Add lemon juice, tamari, water and sesame oil together in a mason jar.
Shake well together.
Assembly
In a large mixing bowl, add soba noodles, flaked hot smoked salmon, Asian pear and half the chopped scallion (spring onion) together.
Dress with lemon soy dressing and toss well.
Transfer to a large serving platter or 4 individual bowls
Scatter remaining chopped scallion (spring onion) and sesame seeds.
Serve cold.
Notes
If you can’t find Asian / Nashi Pear, you can substitute with green apple or William Bartlett pear.
Don’t use a ripe pear, make sure it is firm.
If you don’t have tamari, light soy sauce would work as well but no longer a gluten free salad dressing.
Check soba noodle packaging for cooking time as this may vary and also to ensure it is gluten free.
If you are not a big fan of spring onions, you can substitute half the amount with chopped coriander. And if you detest coriander, then throw in some spinach leaves for a fresh green element.