JA­PANESE SOBA NOO­DLES WITH SALMON AND AS­PARA­GUS

Healthy Mama - - Eats - By Sun­joo from The Remipe Cook

400 grams soba noo­dles

4 litres wa­ter

2 ta­ble­spoons oil

20 grams but­ter

400 grams as­para­gus, cut into 2 cm lengths with the hard ends re­moved from the bot­tom

350 grams salmon, cubed

½ cup mirin (Ja­panese cook­ing wine)

3 ta­ble­spoons soy sauce

4 ta­ble­spoons dill leaves, chopped

Salt and pep­per to sea­son

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