Soba Noodle Bowl with Miso Veggies and Teriyaki Salmon

Ingredients

• 90 g soba noodles (buckwheat noodles from an Asian market or health store)
• 1 Lime
• 2 tbsp toasted sesame oil
• 4 tbsp soy sauce
• 1 tsp Agave nectar
• Salt
• Pepper
• 100 g thawed edamame
• 1 stalk pak choi (or olive oil as substitute)
• 1 red bell pepper
• 1 tbsp miso paste
• 1 tsp Sambal oelek
• 2 tbsp sesame seeds (black and white)
• 1 daikon radish sprout (or garden cress)
• 1 Garlic clove
• 1 thumb-sized piece ginger
• 3 tbsp teriyaki sauce
• Salt
• Pepper
• 2 salmon fillets (about 100 g each)
• 1 tbsp toasted sesame oil

Instructions

1. 1.

   Peel and finely chop the garlic and ginger for the salmon. Mix with the teriyaki sauce and season lightly with salt and pepper. Rinse the salmon, pat dry, and let it marinate covered for 10 minutes.

2. 2.

   Cook the soba noodles in lightly salted water according to package instructions until al dente. Drain, reserving a little cooking water, and set aside.

3. 3.

   Squeeze the lime. In a bowl whisk together 1 tbsp sesame oil, 2 tbsp soy sauce, half the lime juice, agave nectar, salt, pepper, and 2–3 tbsp reserved cooking water. Toss the noodles in this mixture and set aside.

4. 4.

   Wash, trim, and slice the bell pepper into strips. Wash, trim, and cut the pak choi into bite-sized pieces.

5. 5.

   Heat 1 tbsp sesame oil in a non‑stick pan or wok and sauté the edamame, pak choi, and bell pepper for 4–5 minutes. Mix the remaining soy sauce and lime juice with miso paste and sambal oelek, pour over the vegetables, stir briefly, then remove from heat and let rest covered for about 4 minutes.

6. 6.

   In another non‑stick pan, heat 1 tbsp sesame oil. Remove the salmon from its marination and cook over medium heat for about 4 minutes on each side until cooked through.

7. 7.

   Divide the soba noodles and miso vegetables between two bowls. Place a salmon fillet on top of each bowl, sprinkle with sesame seeds, garnish with daikon sprouts or garden cress, and serve.