This salad is also delicious without the salmon. The dressing can also be tossed through warm new potatoes with the toasted seeds and lots of extra chopped coriander.
150 grams cha soba noodles
1/3 cup almond butter
¼ cup chopped coriander
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon wasabi paste
1-2 tablespoons warm water
250 grams hot smoked salmon
200 grams green beans, stem end trimmed
1½ cups frozen edamame beans
1/3 cup tamari roasted sunflower seeds
2 tablespoons sesame seeds, toasted
Cook the noodles according to the instructions on the packet. Drain and refresh in cold water then drain again. Toss with a little sesame oil and set aside.
Dressing: Put all the ingredients except the hot water in a food processor and blend until smooth. Add enough hot water to make a pourable dressing.
Salad: Pull the beans through a bean slicer or slice thinly on the diagonal. Cook in boiling salted water until just tender then lift out and refresh in cold water. Add the edamame beans to the boiling water and cook until tender. Drain and refresh. Place both beans on kitchen towels to remove excess water.
To assemble: Place the noodles in a large bowl and toss with just enough dressing to coat. Add the beans and most of the sunflower seeds and sesame seeds, reserving a few to garnish, and gently combine. Transfer half the salad to a serving platter and top with half of the salmon. Repeat with the remaining salad and salmon to make another layer. Scatter with the sunflower and sesame seeds and serve the remaining dressing separately. Serves 4-6
Pantry note: Almond butter is available from health food and gourmet food stores and some supermarkets. Look for one where almond is the only ingredient listed.