POKE NOODLE SALAD - Easy Poke Bowl Recipe

This simple but beautiful Poke Bowl Recipe will hit all the cravings ➜ ORDER My COOKBOOK! ➜ SUBSCRIBE: ➜ Instagram: ➜ Twitter: ➜ Business inquires: hi@ ➜ Mailing Address: 26500 Agoura Rd Ste 102 Calabasas, CA 91302 With a special appearance by Francis Lola! A refreshing bowl of poke is typically served with salad or rice, but I thought why not pair it with some soba noodles? 1 lb of fresh tuna - yellowfin or ahi 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon orange juice 1 teaspoon Hawaiian alaea salt 1/4 cup thinly sweet onions Dash or togarashi When using fish for poke, always make sure that it’s the freshest you can possibly get. I like getting mine the day I’m making it. If there is any hint of smell to it, the fish won’t be good for eating raw. Always make sure to ask the fishmonger what he recommends! In a bowl, combine the sauce together with the onions. I like mixing the onions with the sauce because it breaks it down a bit and makes the flavor less intense. Then add the tuna and make sure it’s well coated in the sauce. Put in the fridge to chill until ready to enjoy. Now to make the soba dressing, it’s a light ponzu dressing which is a citrusy - seasoned soy vinaigrette. It has a bit of interest while still letting the flavors of the poke shine through! Soba Ponzu dressing ¼ cup ponzu soy sauce (alternatively you can do ¼ cup soy sauce and 1 tablespoon lime juice and 1 tablespoon orange juice) 1 tablespoon sesame oil 1 tablespoon mirin 1 tablespoon honey water For the toppings - I always love using the tried and true: cucumbers, pickled sushi ginger, avocado, and of course seaweed salad. I can’t always find seaweed salad already prepared so here’s my quick recipe to prepare this. The seaweed usually comes in a package that’s super salted, so just be sure to rinse it thoroughly according to the package’s direction. Seaweed Salad 3 tablespoons vinegar 1 tablespoon sugar 1 tablespoon sesame oil 1 teaspoon minced garlic 1 teaspoon soy sauce In a bowl, combine all the ingredients and mix in 2 cups of shredded seaweed salad, cut into smaller pieces. Mix well and let it marinate for 1 hour and chill in the fridge. Enjoy! Intro Track Licensed from MelodySheep: Drone Footage Licensed from Evan Thomas: © 2022 Honeysuckle Catering. All Rights Reserved.