This recipe creates a vibrant Japanese-style cold noodle salad dressed in a rich, savory fish sauce. It features tender soba noodles tossed with crisp snow peas, shredded carrots, and flaked pink salmon. The dressing combines miso paste, sushi seasoning, and soy sauce for a deep umami flavor profile that coats every bite. Hard-boiled eggs and toasted sesame seeds add protein and nutty texture. Perfect for a quick, healthy lunch or a light dinner, this dish balances fresh vegetables with heartiness. It is simple to assemble using pantry staples, making it a reliable option for everyday cooking that delivers complex flavors without hours of prep time.
Fish Sauce
Description
This recipe creates a vibrant Japanese-style cold noodle salad dressed in a rich, savory fish sauce. It features tender soba noodles tossed with crisp snow peas, shredded carrots, and flaked pink salmon. The dressing combines miso paste, sushi seasoning, and soy sauce for a deep umami flavor profile that coats every bite. Hard-boiled eggs and toasted sesame seeds add protein and nutty texture. Perfect for a quick, healthy lunch or a light dinner, this dish balances fresh vegetables with heartiness. It is simple to assemble using pantry staples, making it a reliable option for everyday cooking that delivers complex flavors without hours of prep time.Ingredients
Directions
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil over moderate heat, then boil without stirring for 6 minutes.
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Drain eggs and refresh under cold water to stop cooking.
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Pell eggs and cut into quarters.
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Meanwhile, cook soba noodles in a large saucepan of boiling salted water until just tender.
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Add snow peas to the noodle water and cook for an additional 1-2 minutes.
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Drain noodles and peas; refresh under cold water and drain well.
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Transfer noodle mixture to a large bowl.
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Add carrot matchsticks and half of the sliced green onions to the bowl.
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Whisk miso paste, sushi seasoning, and soy sauce in a small bowl until smooth.
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Add the dressing to the noodle mixture and toss to combine evenly.
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Divide the salad among serving bowls.
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Top with flaked salmon, quartered eggs, remaining green onions, and toasted sesame seeds.
Nutrition Facts
- Amount Per Serving
- Calories 317.9kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 2.5g13%
- Cholesterol 117.5mg40%
- Sodium 1362.0mg57%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 8.9g36%
- Sugars 10.7g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing over time, so add a splash of water or extra soy sauce before serving if needed.
Substitutions: You can use udon or rice noodles instead of soba. If sushi seasoning is unavailable, mix rice vinegar, sugar, and salt to taste.
Variations: Add shredded cabbage or cucumber for extra crunch. For a vegan version, omit the eggs and fish, and use tofu instead.
Tips: Toasting the sesame seeds enhances their nutty flavor. Ensure the noodles are well-drained after rinsing to prevent the dressing from becoming watery.
