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    sunday supper

    Recipe for soba noodles with salmon

    Soba noodles with salmon.
    Karoline Boehm Goodnick for the Boston Globe
    Soba noodles with salmon.

    Serves 4

    3tablespoons seasoned rice vinegar
    tablespoons soy sauce
    1tablespoon light brown sugar
    Juice of 1 lime
    1teaspoon toasted sesame oil
    ½teaspoon crushed red pepper
    2tablespoons canola oil
    Salt and black pepper, to taste
    8ounces dried soba noodles
    2large carrots, thinly sliced
    on the diagonal
    3cups cooked cabbage-fennel
    3scallions, green parts only, chopped
    4tablespoons chopped fresh
    2pieces cooked salmon, separated into large flakes
    ¼cup dry-roasted peanuts, coarsely chopped

    1. In a bowl large enough to hold the noodles, combine the rice vinegar, soy sauce, brown sugar, lime juice, sesame oil, and red pepper. Whisk in the canola oil. Taste for seasoning and add more salt and red pepper, if you like.

    2. In a large pot of boiling salted water, cook the soba noodles for 8 minutes. When the noodles are not quite done, add the carrots to the pot. Cook them with the noodles until the noodles are tender but still have some bite. Drain into a colander and rinse with cold water. Drain again, shaking the colander to remove excess moisture.

    3. Add the noodles and carrots to the dressing and toss gently. Add the cabbage-fennel mixture, scallions, 2 tablespoons of the cilantro, salmon, salt, and black pepper. Divide the noodle mixture among 4 shallow bowls and garnish with peanuts and the remaining 2 tablespoons cilantro.  Lisa Zwirn