Spicy Seafood Noodle Salad
CATEGORIES
INGREDIENTS
- Servings: 5-6
- 2 squid hoods - cleaned, cut open and lightly scored
- 200g fresh raw prawns, shells removed and deveined
- 1 salmon fillet (about 200-300g), skin on
- 12 dried shiitake mushrooms, rehydrated, stems removed and sliced into about 5mm thick strips
- 100g fresh shiitake mushrooms, cleaned
- 100g fresh enoki mushrooms, cleaned and broken into small clumps
- 100g fresh oyster mushrooms, cleaned and broken into small clumps
- 150g bean shoots
- 1 Lebanese cucumber (or similar sweet, thin-skinned cuke), cut lengthways in half then sliced
- 1/2 red bell pepper, deseeded and finely diced
- 1 carrot, grated
- 2 spring onions, washed and finely chopped
- 200g green tea soba noodles (cha soba), snapped in half
- Marinade
- 1/4 cup light soy sauce
- 1 tbsp sesame oil
- 1 tbsp dried chilli flakes
- 2 tsp caster sugar
- 2 cloves garlic, crushed
- 1 tsp freshly cracked pepper
- Salad Dressing
- 2 tsp toasted sesame seeds
- 2 tbsp lemon juice
- 2 tbsp rice vinegar
- 2 tsp caster sugar
- 1 tbsp fish sauce
DIRECTIONS
- Mix up the marinade, then put the squid, prawns, salmon and sliced rehydrated shiitake mushrooms and massage in well.
- Leave to marinate for at least an hour in the fridge.
- Heat a cast iron grill over medium heat, then drain the marinated ingredients, reserving 2 tbsp of the marinade liquid.
- Toss the calamari on first and grill for no more than 1-2 mins per side, do not overcook!
- Then remove to rest on a plate and grill the salmon fillet, skin side down first - once again, do not overcook, the centre should still be translucent and the salmon should be silky in texture and melt in your mouth.
- Finally, add the prawns and shiitake mushrooms and grill till cooked, then set aside to rest.
- Add the reserved marinade liquid to the grill, then add the fresh mushrooms (enoki, shiitake and oyster) and the bean shoot.
- Rapidly move the ingredients about so they do not overcook (pretend you’re using a wok…or you can just use a wok at this stage if its easier and you don’t mind the washing up).
- Only cook for a minute or two, or till the mushrooms and bean shoots have slightly wilted, then remove to a plate to allow them to cool.
- Bring a pot of water to the boil, then boil the green tea noodles till they are just done.
- Immediately drain them and give them a good rinse under cold running water to wash off any excess starch, then drain them well in a colander and set aside.
- Break up the salmon into small chunks with your fingers.
- Mix together the salad dressing, then dump all the ingredients into a large mixing bowl and lightly begin to toss them together with your hands, trying to get everything evenly mixed together.
- Once well combined, pour the salad dressing over the top and toss once again to lightly and evenly coat the salad.
- Serve alongside some iced green tea for a super refreshing meal