- Cooking Time:
- Servings: 5-6
- Preparation Time:
- 2 squid hoods - cleaned, cut open and lightly scored
- 200g fresh raw prawns, shells removed and deveined
- 1 salmon fillet (about 200-300g), skin on
- 12 dried shiitake mushrooms, rehydrated, stems removed and sliced into about 5mm thick strips
- 100g fresh shiitake mushrooms, cleaned
- 100g fresh enoki mushrooms, cleaned and broken into small clumps
- 100g fresh oyster mushrooms, cleaned and broken into small clumps
- 150g bean shoots
- 1 Lebanese cucumber (or similar sweet, thin-skinned cuke), cut lengthways in half then sliced
- 1/2 red bell pepper, deseeded and finely diced
- 1 carrot, grated
- 2 spring onions, washed and finely chopped
- 200g green tea soba noodles (cha soba), snapped in half
- 1/4 cup light soy sauce
- 1 tbsp sesame oil
- 1 tbsp dried chilli flakes
- 2 tsp caster sugar
- 2 cloves garlic, crushed
- 1 tsp freshly cracked pepper
- Salad Dressing
- 2 tsp toasted sesame seeds
- 2 tbsp lemon juice
- 2 tbsp rice vinegar
- 2 tsp caster sugar
- 1 tbsp fish sauce
- Mix up the marinade, then put the squid, prawns, salmon and sliced rehydrated shiitake mushrooms and massage in well.
- Leave to marinate for at least an hour in the fridge.
- Heat a cast iron grill over medium heat, then drain the marinated ingredients, reserving 2 tbsp of the marinade liquid.
- Toss the calamari on first and grill for no more than 1-2 mins per side, do not overcook!
- Then remove to rest on a plate and grill the salmon fillet, skin side down first - once again, do not overcook, the centre should still be translucent and the salmon should be silky in texture and melt in your mouth.
- Finally, add the prawns and shiitake mushrooms and grill till cooked, then set aside to rest.
- Add the reserved marinade liquid to the grill, then add the fresh mushrooms (enoki, shiitake and oyster) and the bean shoot.
- Rapidly move the ingredients about so they do not overcook (pretend you’re using a wok…or you can just use a wok at this stage if its easier and you don’t mind the washing up).
- Only cook for a minute or two, or till the mushrooms and bean shoots have slightly wilted, then remove to a plate to allow them to cool.
- Bring a pot of water to the boil, then boil the green tea noodles till they are just done.
- Immediately drain them and give them a good rinse under cold running water to wash off any excess starch, then drain them well in a colander and set aside.
- Break up the salmon into small chunks with your fingers.
- Mix together the salad dressing, then dump all the ingredients into a large mixing bowl and lightly begin to toss them together with your hands, trying to get everything evenly mixed together.
- Once well combined, pour the salad dressing over the top and toss once again to lightly and evenly coat the salad.
- Serve alongside some iced green tea for a super refreshing meal
NotesThough this cold noodle salad was thought up whilst half asleep, its refreshing flavours are bright enough to bring you back to life!
To see more pictures and read about how this dish came to be, visit my food blog - Kitchen Wench
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