A bright, cold bowl: soft rice noodles, creamy avocado, briny salmon roe, smoky bonito, and a sesame shio-koji dressing with rice vinegar and crunchy daikon.
Ingredients
- 160 g flat rice noodles
- 1 large ripe avocado
- 60 g salmon roe
- 8 g dried bonito flakes
- 2 tbsp shio-koji
- 1 tbsp toasted sesame oil
- 1 cuillère à soupe et demie rice vinegar
- 120 g fresh daikon
- 80 g fresh bean sprouts
- 2 stalks scallions
- 1 tsp light soy sauce
- 1 petite cuillère à café light brown sugar
- 1 tbsp white sesame seeds
- 1 lime
Method
- Bring a pot of water to a boil. Cook the rice noodles according to package directions, then rinse them thoroughly under cold water to stop the cooking and remove excess starch. Drain very carefully.
- In a bowl, mix the shio-koji, toasted sesame oil, rice vinegar, light soy sauce, light brown sugar, and 1 tablespoon of lime juice. Taste: the sauce should be salty, tangy, slightly sweet, and highly aromatic.
- Peel the daikon and cut it into a very fine julienne or grate it coarsely. Quickly rinse the bean sprouts, then plunge them into boiling water for 20 seconds or keep them raw if they are very fresh and crunchy. Drain.
- Cut the avocado in half, remove the pit, then cut the flesh into thick wedges. Drizzle them with a few drops of lime juice to prevent oxidation.
- Toss the cold noodles with three-quarters of the sauce. Add the daikon and bean sprouts, then toss gently to keep the volume.
- Divide the noodles between two shallow bowls. Arrange the avocado wedges on top, then add the salmon roe in small clusters to create briny bites.
- Finish with the bonito flakes, sliced scallions, sesame seeds, and a final drizzle of sauce. Serve immediately, with a lime wedge to squeeze over at the last moment.
Nutrition
Per serving
- Energy
- 659.2 kcal
- Protein
- 19.55 g
- Carbohydrate
- 74.43 g
- Fat
- 30.81 g
- Fibre
- 8.91 g
- Calcium
- 86.83 mg
- Iron
- 1.13 mg
- Magnesium
- 41.94 mg
