Lactose Free Japanese Noodle Salad with Wasabi Yogurt Dressing
The combined yoghurt and wasabi makes a perfect Japanese inspired dip. Serve with seaweed rice crackers and ice cold Japanese beer.
Method
Cook soba noodles according to packet instructions. Refresh in iced water and drain well. Combine with sesame oil and soy sauce.
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.
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.
