Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

Noodle Salad

This goes with the previous recipe, or eat it on its own.  If you can't find soba noodles, use ramen noodles  - I tried it with Udon Noodles and it was great. From Food and Drink Winter 2012.

2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp vegetable oil
2 tsp grated ginger
1 tsp sugar
Salt and freshly ground pepper
175 g Soba noodles

GARNISH
1 cup julienned cucumbers
1 cup julienned green onions
2 tsp black sesame seeds

1. Combine soy sauce, lemon juice, vegetable oil, grated ginger and sugar and season with salt and pepper to taste.  REserve.
2. Bring a large pot of salted water to a boil.  Add noodles and boil for 4 to 5 minutes or until al dente.  Refresh with cold water and place in a bowl.
3. Add dressing to noodles and toss to coat.  Add cucumber, green onions and sesame seeds and toss until just combined.  SEason with salt and pepper to taste.