Calamari Soba Noodle Salad

Serves 2
150 GR DRIED SOBA NOODLES
300 GR CLEANED CALAMARI
2 SMALL HANDFULS OF BABY SPINACH
10 SNOW PEAS
2 SPRING ONIONS
½ CUP WASABI PEAS
DRESSING
1 TSP WASABI PASTE, OR TO TASTE
½ TSP HONEY
2 TBSP SOY SAUCE
1 TSP RICE WINE VINEGAR
2 TSP SESAME OIL

  1. In a small bowl, combine honey and wasabi. Gradually add soy, vinegar and oil. Set aside.
  2. Score calamari flesh on one side and cut into strips approx. 4cm long. Set aside.
  3. To prepare vegetables: top and tail snow peas and cut into fine lengthwise strips. Remove roots from spring onions and finely slice on diagonal. Wash spinach leaves and drain.
  4. In a large bowl, place spinach, snow peas and sliced spring onion stalks.
  5. Place sliced spring onion green tops in a small bowl of chilled water in the fridge to crisp.
  6. Bring 2-3 litres of water to boil in a large pot.
  7. Add soba noodles to boiling water and cook for 3 minutes.
  8. Add calamari to pot and cook for a further minute.
  9. Drain through a colander and quickly tip hot noodles and calamari into bowl of vegetables.
  10. Pour over dressing and cover with a lid. Set aside for a minute or so. The heat from the noodles will lightly steam the snow peas and wilt the spinach, while the dressing flavours absorb.
  11. Place wasabi peas in a strong zip lock bag and lightly crush with a mallet or the back of a knife. Set aside.
  12. Remove lid and toss through crushed wasabi peas, reserving a small handful for garnish.
  13. Pile onto a plate and scatter with reserved peas and crisped spring onion slices to serve.