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Smoked Salmon Soba Noodle Salad
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Smoked Salmon and Soba Noodle Salad

This simple, slightly Asian in flavour salad is easy to prepare for a quick mid-week dinner, and keeps just as well for lunch the next day. While soba noodles are made from buckwheat they also contain wheat flour and are therefore not gluten-free. For a gluten-free version, use rice noodles and tamari (instead of soy sauce).
Servings: 1 -2


For the Smoked Salmon and Soba Noodle Salad:

  • 90 g (1 stick) organic soba noodles
  • 1 tbsp sesame oil
  • 1/2 Lebanese cucumber peeled and sliced
  • 1/4 avocado peeled and cubed
  • 100 g portion hot-smoked salmon shredded

To serve:

  • 1 tbsp soy sauce
  • 1 tsp sesame seeds


To make the Smoked Salmon and Soba Noodle Salad:

  • Cook soba noodles in boiling water according to packet instructions, generally about 4 minutes. Drain and rinse with cold running water.
  • Drizzle sesame oil over the noodles and toss to prevent them from sticking.
  • Place half the soba noodles on a platter. Top with half the cucumber, avocado and hot-smoked salmon pieces.
  • Top with remaining noodles and arrange leftover cucumber, avocado and salmon.

To serve:

  • Drizzle the salad with soy sauce and sprinkle with sesame seeds.
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