Green tea noodles with smoked salmon and a pickled ginger dressing
200grgreen tea noodles
8radishestrimmed and thinly sliced
baby shiso leaves or something similar
black sesame seeds to serve
Pickled ginger dressing
1/2cup80 ml rice wine vinegar
2tbspof soy sauce
1tbspchopped pickled ginger
Make the dressing by putting the pickled ginger, the wasabi, the soy, sesame oil, sugar and vinegar together in a bowl and whisk to combine. Set aside.
Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until just cooked. Drain and refresh under cold water. Divide the noodles between the plates and top with the radish, salmon and the dressing. Sprinkle with the baby shiso and the black sesame seeds.