Cold Soba Noodle & Salmon Salad



  • 250g soba noodles
  • 4 salmon fillets
  • 1" piece ginger
  • 1 tbs miso paste
  • 1 tsp chilli flakes
  • 1 bunch broccolini (180g), stems Asian cut
  • 150g sugar snaps
  • ¼ cup edamame beans, thawed (optional)*
  • 1 carrot
  • 1 cucumber
  • ½ bunch coriander, roughly chopped
  • 4 spring onions, Asian cut

For the Dressing

  • 1 tbs miso paste
  • 2 tbs sesame oil
  • 1 tbs tamari
  • Juice of 1 lime


  1. Cook noodles as per instructions on the packet. Drain and rinse under cold water and set aside.
  2. Place fish on MicroSteamer™ Colander Tray. Rub miso paste, chilli flakes and ginger into each fillet.
  3. Fill the MicroSteamer Water Tray with 400ml of cold water, place Base on top of Water Tray, add Colander and Cover. Microwave at 800 watts for 8 minutes. Remove Cover and Colander, and place in broccolini, sugar snaps and edamame beans into Base. Top with Colander, Cover and return to microwave for a further 2 minutes.
  4. Fit the MandoChef® with the julienne blade. Attach carrot to the MandoChef Safety Guard and slice lengthways. Repeat with cucumber. Toss julienned carrot and cucumber through the soba noodles and add in coriander and spring onions.
  5. Combine all dressing ingredients together. Toss dressing through noodles.
  6. Remove salmon fillets and vegetables from the MicroSteamer. Break salmon into portions and place onto the soba noodles. Rinse broccolini, sugar snaps and edamame under cold water. Add to noodles and toss everything together to combine.

Tupper Tips:

  • To keep dish gluten-free, ensure you use 100% buckwheat soba noodles, available from health food shops and use a rice-based miso and gluten-free tamari sauce.
  • Miso paste and tamari can be found in the health food or Asian aisle of your local supermarket and from health food shops/Asian grocers.