Soba salad with hot smoked mackerel, spring onions, courgettes

40 minutes


Soba noodle salad

  • 160g of soba noodles
  • 1 tsp sesame oil
  • 2 courgettes, medium
  • 1 tsp groundnut oil
  • 1 pinch of sea salt
  • 1 spring onion, finely chopped
  • 100g of smoked mackerel fillet


  • soy sauce, 3-4 tbsp, I tend to use Kikkoman regular soy sauce (not reduced salt, and not tamari) and used 3 tablespoons in this case
  • 3 tbsp of mirin
  • 1 garlic clove, finely chopped
  • 1 knob of ginger, 1 inch in length, grated


Blanch the soba noodles in boiling water until just cooked. Drain well and rinse with cold running water (ice cold if you can!) to remove any starchiness. Toss with sesame oil to keep from sticking and set aside
Slice the courgettes lengthwise into 1 cm-thick strips. Toss with groundnut oil and a pinch of salt. Set your griddle pan on medium-high heat until slightly smoking
Spread the courgettes out, and grill, flipping once, until they turn tender and have charred lines on both sides. Set aside
Prepare the dressing by stirring all the ingredients together. Taste and adjust proportions as needed, as some brands are saltier than others. The sauce should taste like a balanced mix of sweet and salty
Combine the noodles, courgette and spring onions together in a large mixing bowl. Gently break the smoked mackerel into large flakes and give everything a good tossing
Divide into bowls and serve alongside the dressing. You can choose to dip the noodles in the dressing or pour the dressing over and give the salad a final light toss before digging in