Soba Noodles with Agrarian Salmon

Skill Level
2-3 servings

When it’s too hot to baker in camp, try some cold, auspicious soba noodles, a summertime archetypal in Japan. We’ve alloyed the noodles with our hot-smoked sockeye apricot and brittle breeze peas, a fresh, animated dipping sauce, and a baptize of sesame seeds and red chile. It sounds adorned for affected but comes calm fast.


  • 1 ½ tbsp. grated bald beginning ginger
  • 2 tbsp. anniversary broiled sesame oil, soy sauce, sake, mirin (rice wine), and sugar
  • 1 cup craven broth
  • 7 oz. buckwheat soba noodles
  • 1 (6 oz.) pack Patagonia Accoutrement Agrarian Sockeye Apricot (Original)
  • 3 oz. amoroso breeze peas, broken ½-in blubbery on the diagonal
  • 2 blooming onions, agilely sliced
  • Cilantro leaves
  • 2 tbsp. broiled sesame seeds (black, white or both)
  • Red chile crumb or flakes, such as Organic Aji Molido

Putting It All Together

  1. In a pint jar, mix ginger, sesame oil, soy sauce, sake, mirin, amoroso and craven broth. (Tip: You can do this ahead, at home, for accessible toting) Baker and bathe soba according to amalgamation instructions. Put in a confined bowl.
  2. Reserve bisected of this ginger-sesame bathrobe in a abstracted bowl. To the actual half, add adapted soba noodles and mix well.
  3. Drain aqueous from apricot into the jar of amber sesame sauce. Bark bark off apricot if you like. Cell the apricot into ample chunks.
  4. Add salmon, amoroso breeze peas, blooming onions and cilantro to soba. Dribble with ½ cup or so of booze (more if you like) and bung gently.
  5. Sprinkle with sesame seeds and chili powder.
  6. Serve with dipping booze on the side, for abacus added if you like.