Sushi Salmon Noodle Bowl

Sushi salmon noodle bowlFor a good source of protein and fibre try this deliciously easy salmon and noodle bowl.

2 spring onions, thinly sliced lengthways
200g frozen edamame or broad beans
270g pkt soba noodles, cooked following packet directions
1 carrot, peeled, cut into matchsticks
4 radishes, thinly sliced
1 cucumber, thinly sliced diagonally
360g Sushi Salmon

2 spring onions, trimmed, thinly sliced
1 tablespoon salt-reduced soy sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon finely grated ginger
1/4 teaspoon toasted sesame seeds

Step 1
Place spring onion in a bowl. Cover with iced water. Stand for 5 mins. Drain.
Step 2
Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain well. Peel and transfer to a bowl.
Step 3
To make the Japanese dressing, combine the spring onion, soy sauce, vinegar, lime juice, oil, ginger and sesame seeds in a small bowl.
Step 4
Divide soba noodles among serving bowls. Top with carrot, radish, edamame or broad beans, cucumber and salmon. Drizzle with the dressing.