Serves 10 as part of a shared-plates table
Preparation time 30 minutes
Cooking time 10 minutes
200 g (7 oz) packet of buckwheat (soba) noodles
1 tablespoon sesame oil
200 g (7 oz) button mushrooms, sliced
100 g (3 ½ oz) firm tofu, grated
¼ white cabbage, thinly sliced
6 spring onions (scallions), thinly sliced
1 thumb-sized piece of fresh ginger, peeled and grated
200 g (7 oz) baby English spinach leaves
1 red capsicum (pepper), thinly sliced
50 g (1 ¾ oz/ 1⁄3 cup) toasted sesame seeds
50 g (1 ¾ oz/ ¼ cup) pickled ginger, chopped
1 bunch (90 g/ 3 ¼ oz) coriander (cilantro), leaves and stalks chopped
2 tablespoons light soy sauce
1 avocado, sliced
2 nori sheets
For the omelette
2 teaspoons vegetable oil
4 free-range eggs
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
2 tablespoons chopped coriander
For the dressing
1⁄2 garlic clove, finely chopped
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon pickled ginger juice
juice of 1 lemon
1 Start by making the omelette. Place a large non-stick frying pan over high heat. Add the vegetable oil. In a bowl, whisk the eggs, soy sauce, sesame seeds and coriander until combined. When the oil is hot, pour the egg mixture into the pan and move the pan around so the egg covers the whole base. After 1 minute, gently pull the egg away from the side of the pan, into the middle, and tilt the pan so the uncooked egg moves into the spaces created. Cook for a further 2 minutes, or until the omelette is cooked. Slide it out onto a plate to cool, then roll the omelette up into a log, cut into thin slices and set aside.
2 Meanwhile, cook the noodles following the packet directions. Drain, then gently toss the sesame oil through the noodles to stop them sticking together.
3 Mix all the dressing ingredients together, adding a little water to give a nice pouring consistency. Check the seasoning.
4 Place the noodles in a large bowl. Add all the other salad ingredients, except the avocado and nori. Drizzle the salad with the dressing and toss; this salad is best dressed just before sering time.
5 Pile the salad onto a large serving platter and top with the avocado and omelette. Lastly, with a pair of scissors, snip the nori sheets
into thin strips or funky shapes and scatter them over the salad.
6 Serve straightaway.
Recipes and Images from In The Kitchen by Simmone Logue, published by Murdoch Books