Soba noodles, hot smoked trout, avocado wedges and a light sesame sauce, this fresh and easy recipe is full of good fats. Easy to prepare and makes a wonderful dinner or lunch.
Ingredients
270g buckwheat soba noodles
1/3 cup store-bought roasted sesame Kewpie sesame dressing (see note)
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 large avocados, cut into wedges
2 cups shredded red cabbage
1 medium zucchini, julienned (see note)
200g hot smoked trout
1⁄2 Lebanese cucumber, thinly sliced
1⁄4 cup pickled ginger
2 tablespoons shredded nori
baby sprouts, to serve
Method
Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6
minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat
Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame
Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori and sprouts
Tips & Hints
Kewpie sesame dressing is available in the Asian aisle at most supermarkets and also at Asian supermarkets
To cut the zucchini, use a julienne vegetable peeler available at Asian supermarkets, or alternatively simply cut into matchsticks using a sharp knife
