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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

Description

Though This Cold Noodle Salad Was Thought Up Whilst Half Asleep, Its Refreshing Flavours Are Bright Enough To Bring You Back To Life!To See More Pictures And Read About How This Dish Came To Be, V..

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