Green tea noodles with fish salad

Tam West

Dressing

4 Tbsp	Soy sauce
2 Tbsp	Lime juice, or lemon juice
2 tsp	Soft brown sugar
4 tsp	Sesame oil

Salad

200 g	Green tea noodles, or similar (Main)
1 Tbsp	Vegetable oil
1 large handful	Baby spinach, or rocket
500 g	White fish fillets, sashimi grade, cut into thin slices (Main)
1	Granny Smith apple, cut into very fine shreds
1	Avocado, firm but ripe, halved, stone removed, peeled and cut into thin slices
1 large handful	Fresh basil, torn if large

Directions

1. Combine dressing ingredients in a small bowl and set aside.
2. Cook the green tea noodles in plenty of lightly salted water until al dente. Drain and refresh under cold water. Drain again, then toss with vegetable oil to prevent them from sticking.
3. Place the baby spinach leaves in a large shallow serving bowl and place noodles on top. Add the fish and carefully toss through, leaving some slices on top.
4. Scatter over shredded apple and avocado slices. Pour over enough dressing to moisten and scatter with basil leaves.
5. Serve with lime or lemon wedges and any extra dressing in a small bowl.

Kathy recommends

• The thinly sliced raw fish in this salad is delicious, but the fish can be quickly pan-fried on both sides in a little oil or butter.
• If you prefer you can up the noodle amount and have less fish.
• Squeeze lime or lemon juice over the thin shreds of apple as you cut to prevent them from discolouring.