• 100g buckwheat soba noodles
  • 2 tsp sesame oil
  • 3 tsp stem ginger syrup plus one ball, finely chopped
  • 2 skinless salmon fillets
  • 1 heaped tbsp sesame seeds (black, white or a mixture)
  • 3 mandarins or clemantines, 2 peeled and finely sliced, 1 juiced
  • 5 tsp white wine vinegar
  • 4 spring onions, finely shredded into matchsticks
  • 4 baby turnips, or 1 large, finely sliced
  • 50g Chinese cabbage, finely shredded


  • STEP 1

    Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.

  • STEP 2

    Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.

  • STEP 3

    Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.


Use a mandolin to slice the turnips if you have one - it'll be easier than using a knife and ensure all the slices are exactly the same thickness. The slender slices dressed with something zingy are transformed beyond recognition.

Goes well with


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