This is a relatively easy salad to make. Although you have to marinate the noodles for 2 hours (!), the advantage is that you can prepare it in advance and quickly throw everything together the last minute. Except for the salmon. That’s best to panfry just before serving, of course.
Scatter 250 grams of soba noodles into plenty of boiling water and cook for 5 minutes on high heat, taking care not to let the water boil over. Strain noodles into a colander, transfer to a big bowl and add 2 T sesame oil. Set aside to cool down.
Make a dressing with
2 T kecap manis ( I prefer ABC-brand )
1 T black rice vinegar
1 T sesame oil.
Use 1 tablespoon of this mixture to mix already with the noodles. Cover the bowl and put in the refrigerator for 2 hours.
Twenty minutes before serving, mix the noodles with
2 cucumbers, cut julienne
6 spring onions, cut julienne
2T black sesameseeds
Panfry the salmon with salt and pepper to your liking. Let it cool a little bit before you cut/divide it in pieces and carefully mix together with the rest of the dressing and noodles.