Smoked Trout Soba Noodles

Something pretty quick for noodle and Riesling lovers.

Ingredients

Serves 4 for a light lunch or 6 as an entree

1 Smoked trout - approximately 400 gms, skinned, deboned and flaked

4 spring onions (whites and greens `finely chopped)

250g snow peas (de -veined and julienne d lengthway like noodles)

2 pieces of  thumb sized fresh ginger (julienne d)

1 packet of fine soba noodles (I buy Hakubaku 270 gm organic soba noodes from IGA or Harris Farm)

2 sheets Nori (rolled up and cut slivers with scissors)

1T peanut oil

3T sesame oil

salt and pepper to taste

tamari (can use instead of salt)

2T white miso (not heaped)

3T mirin

3T sake

Method

Noodles

Boil in salted water until done (follow packet instructions.) Drain then cool by tossing the noodles in a bowl to incorporate the sesame oil through them to stop them sticking together. When you need to serve them just reheat in the microwave for 2-3 minutes on high.

In a sautee pan over low heat, quickly cook the prepared snow peas in the peanut oil. Remove from heat and add to the warmed noodles.

Mix prepared ginger, spring onions, smoked trout and half the nori through the noodles. Season with some Tamari soy sauce and /or salt and ground pepper and serve.

Dressing

Mix the white miso, mirin and sake until the miso is well dissolved in the liquid. Sprinkle teaspoons of the dressing over the plated noodles and garnish with more slivers of Nori

Shortcuts

. Depending on the day’s temperature, the meal can be served cold, warm or hot. Recipe works fine with just the Tamari and Riesling if you don’t have miso, mirin and sake.

You can simplify for a quick lunch and use slivers of leg ham instead of smoked trout. Add toasted sesame seeds too if you like.