Green Tea Noodles with Tea Smoked Salmon, Edamame, Kale and Lemon Sesame Aioli

By • March 1, 2012 • 3 Comments

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Author Notes: This is a colorful dish of surprising textures, a fun dish to exprerience blindfolded! Creamy but toothsome noodles are tossed with the smoky, crunchy and chewy elements of tea smoked salmon, kale, edamame and tobiko, all spiked with a bit of lemon, wasabi, and sesame oil.LE BEC FIN

Serves 2

Kale Preparation, Noodle Preparation, and Salad Assembly

  • 3 tablespoons canola oil
  • 5 ounces kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
  • 1/2 cup shelled cooked edamame
  • 4-5 tablespoons lemon sesame aioli
  • 14 ounces cooked weight of Asian flour green tea noodles, al dente
  • 4-6 tablespoons Lemon Sesame Aioli
  • 2-4 teaspoons tamari (or Japanese soy sauce)
  • 2 tablespoons tobiko*
  • 4 teaspoons Toasted black sesame seeds
  • 4-5 ounces tea smoked salmon, pulled into 1/2-1" pieces, or smoked trout or salmon
  1. Heat a wok or heavy skillet (not non-stick) over highest heat til just begins to smoke. Add oil til hot enough that you cannot hold your hand over the oil. Quickly add the kale and stirfry a few minutes til tender. Transfer to a bowl and cool. Add edamame and lemon sesame aioli. Set aside for an hour.
  2. Thoroughly combine noodles through tamari. If time allows, set aside for an hour.Taste and adjust seasonings. (Noodles absorb salt and flavors so may need to add more tamari or mayo.)
  3. Combine kale mixture with noodles; taste and adjust seasoning. Combine thoroughly with tobiko and sesame seeds. Add tea smoked salmon and combine gently so as not to break up the salmon.
  4. Note: Tamari has a deeper, richer and more complex flavor than soy sauce.
  5. * Tobiko is tiny crunchy bright orange flying fish roe. They have a lovely mild taste of the sea. They are great for adding texture and as a coloful garnish.They can be found in the refrigerated or frozen section of most Asian markets. Black sesame seeds are also in Asian markets.

Lemon Sesame Aioli:

  • 1/2 cup Hellman’s Mayonnaise
  • 2-3 tablespoons lemon juice
  • 1 1/2 tablespoons Japanese Sesame Oil (Maruhon is my favorite)
  • 1 teaspoon Tamari ( or Japanese soy sauce)
  • 1 teaspoon fresh wasabi paste (gritty is best)*
  1. Combine all thoroughly (except salmon) with a fork. Adjust seasoning , adding salmon last so as not to break up.. .
  2. Tea Smoked Salmon recipe to follow
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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So happy to see you! This is wonderful!


almost 3 years ago BoulderGalinTokyo

Love the taste of renkon (lotus root) and paired with the smoked trout and edamame-- what a pretty dish! Can't wait to try this! Thanks LBF


about 3 years ago WinnieAb

This sounds really delicious!