Soba Noodles with Wild Salmon
Thomas J. Story
When it’s too hot to cook in camp, try some cold, refreshing soba noodles, a summertime classic in Japan. We’ve mixed the noodles with our hot-smoked sockeye salmon and crunchy snap peas, a fresh, gingery dipping sauce, and a sprinkle of sesame seeds and red chile. It sounds fancy for camp but comes together fast.
- 1 ½ tbsp. grated peeled fresh ginger
- 2 tbsp. each toasted sesame oil, soy sauce, sake, mirin (rice wine), and sugar
- 1 cup chicken broth
- 7 oz. buckwheat soba noodles
- 1 (6 oz.) pack Patagonia Provisions Wild Sockeye Salmon (Original)
- 3 oz. sugar snap peas, sliced ½-in thick on the diagonal
- 2 green onions, thinly sliced
- Cilantro leaves
- 2 tbsp. toasted sesame seeds (black, white or both)
- Red chile powder or flakes
Putting It All Together
- In a pint jar, mix ginger, sesame oil, soy sauce, sake, mirin, sugar and chicken broth. (Tip: You can do this ahead, at home, for easy toting) Cook and rinse soba according to package instructions. Put in a serving bowl.
- Reserve half of this ginger-sesame dressing in a separate bowl. To the remaining half, add cooked soba noodles and mix well.
- Drain liquid from salmon into the jar of ginger sesame sauce. Peel skin off salmon if you like. Flake the salmon into large chunks.
- Add salmon, sugar snap peas, green onions and cilantro to soba. Drizzle with ½ cup or so of sauce (more if you like) and toss gently.
- Sprinkle with sesame seeds and chili powder.
- Serve with dipping sauce on the side, for adding more if you like.