When it’s too hot to cook in camp, try some cold, refreshing soba noodles, a summertime classic in Japan. We’ve mixed the noodles with our hot-smoked sockeye salmon and crunchy snap peas, a fresh, gingery dipping sauce, and a sprinkle of sesame seeds and red chile. It sounds fancy for camp but comes together fast.

Ingredients

• 1 ½ tbsp. grated peeled fresh ginger
• 2 tbsp. each toasted sesame oil, soy sauce, sake, mirin (rice wine), and sugar
• 1 cup chicken broth
• 7 oz. buckwheat soba noodles
• 1 (6 oz.) pack Patagonia Provisions Smoked Wild Pink Salmon
• 3 oz. sugar snap peas, sliced ½-in thick on the diagonal
• 2 green onions, thinly sliced
• Cilantro leaves
• 2 tbsp. toasted sesame seeds (black, white or both)
• Red chile powder or flakes

Putting It All Together

1. In a pint jar, mix ginger, sesame oil, soy sauce, sake, mirin, sugar and chicken broth. (Tip: You can do this ahead, at home, for easy toting) Cook and rinse soba according to package instructions. Put in a serving bowl.
2. Reserve half of this ginger-sesame dressing in a separate bowl. To the remaining half, add cooked soba noodles and mix well.
3. Drain liquid from salmon into the jar of ginger sesame sauce. Peel skin off salmon if you like. Flake the salmon into large chunks.
4. Add salmon, sugar snap peas, green onions and cilantro to soba. Drizzle with ½ cup or so of sauce (more if you like) and toss gently.
5. Sprinkle with sesame seeds and chili powder. 
6. Serve with dipping sauce on the side, for adding more if you like.