Sesame Ginger Soba Noodles with Salmon
Nutty soba noodles and ginger team up for a truly entrée-worthy salmon salad—perfect for those hot summer nights when cooking sounds like a sweaty mess.
Ingredients
- 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 4 oz. Soba noodles
- 1/2 cup thinly sliced cucumbers
- 1/4 cup shredded carrots
- 1/4 cup edamame
- 2 green onions, sliced
- Sesame seeds, for garnish
- Black pepper, to taste
Sesame Ginger Sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon low-sodium soy sauce
- 1 Tablespoon water
- 2 teaspoon rice vinegar
- 1 teaspoon grated ginger
Instructions
- Cook the soba noodles as per the instructions on the package. Set aside to cool.
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Drizzle half of the sauce over the noodles and toss to evenly coat.
- Add the salmon, cucumbers, carrots, edamame, and green onion.
- Drizzle the remaining sauce over the noodles. Toss to coat and mix all of the ingredients into the noodles.
- Garnish with sesame seeds and black pepper.
