Method

1. Cook the Soba 
   • Bring a pot of lightly salted water to a boil. Cook the soba noodles until tender.
   • Drain immediately, then rinse under cold running water.
   • Transfer the noodles into an ice bath and let them chill.
   • Set aside.
     
2. Prepare the ingredients
   • Trim off the stalks from the pea sprouts.
   • Halve the cherry tomatoes and slice the cucumber.
   • Remove the edamame from the pods.
     
3. Marinate and cook the salmon
   • Season the salmon lightly with salt and black pepper.
   • Lightly coat with cornflour.
   • Heat oil over medium heat in a non-stick pan. Place the salmon skin-side down and gently press for about 10 seconds to keep it flat.
   • Sear for 3–4 minutes until the skin is crispy.
   • Flip and cook for another 1–2 minutes.
     
4. Make the dressing
   • In a bowl, combine ½ cup of soy sauce, 2 tbsp of apple cider vinegar, 1 tbsp of honey, and 1 tbsp of sesame oil.
   • Mix well until fully combined and smooth.
5. Assemble
   • Drain the soba noodles from the ice bath and portion them into a serving bowl.
   • Top with cherry tomatoes, salmon fillet, cucumber slices, edamame, and pea sprouts.
   • Finish by spooning the dressing over the dish.
6. Serve and Enjoy!

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.