Serves 4

Ingredients

• 1x 270g packet soba noodles
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 butter lettuce, washed and separated
• 5 spring onions, thinly sliced
• 1 continental cucumber, halved, deseeded and thinly sliced
• 200g smoked salmon, thinly sliced
• 1 x 200g tub Liddells Lactose Free Plain Yoghurt
• 2 teaspoons wasabi paste

Method

1. Cook soba noodles according to packet instructions. Refresh in iced water and drain well. Combine with sesame oil and soy sauce.
2. Reserve 12 lettuce leaves and finely shred the remaining leaves. Combine the shredded lettuce, spring onions, cucumber and stir half of the salad mixture through the noodles.
3. Divide 12 lettuce leaves equally between 6 plates and top with noodles, salmon and remaining salad mix. Combine yoghurt and wasabi and drizzle over salad.

Additional Information

The combined yoghurt and wasabi makes a perfect Japanese inspired dip. Serve with seaweed rice crackers and ice cold Japanese beer.

Click to view recipe Nutritional Information