Kimchee, renowned Korean pickles, give special flavours to this simple noodle dish.
Ingredients (4 servings)
1 small tin salmon
4 spring onions
100g Chinese cabbage kimchee
200g dried soba (buckwheat) noodle
1 tbsp. white sesame seeds, toasted
2 tsp. toasted sesame oil
1 tsp. chilli oil
1/3 tsp. salt
2-3 tsp. aonori seaweed
Cut the spring onions into about 5cm lengths.
Cook the soba noodles in boiling water for 7-8 minutes, then drain.
Rinse the cooked soba noodles under cold water. Drain again and put in a bowl.
Add all the rest of the ingredients (except for the aonori seaweed) to the bowl and mix thoroughly.
Serve with the aonori seaweed on top.
Tuna can be used as an equally delicious alternative to salmon..