Thai salmon noodle salad
(at time of publication)
- 250g rice stick noodles
- 1 portion Rainbow slaw mix
- 300g salmon fillet, cut in 2cm chunks
- 1 portion Thai dressing
- 2 kaffir lime leaves, shredded
- 1 red chilli, seeds removed, finely sliced
1 Prepare noodles following packet directions. Drain and cool under cold running water. Add 1 teaspoon sesame oil. Mix through to stop noodles sticking.
2 Prepare Rainbow slaw mix. Combine noodles and vegetables in a large bowl. Mix together so vegetables are well distributed.
3 Prepare Thai dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.
4 Heat a spray of oil in a large pan or wok. Cook salmon until browned but not cooked through. Remove from heat. Add reserved dressing to pan with 2 tablespoons water and stir to coat salmon. Divide noodle mixture among 4 plates or bowls. Top with salmon and garnish with lime leaves and chilli.
Recipe made with components from our feature Mix and match noodle salads – select your favourite combinations of noodles, veges, protein and dressings to make quick and delicious summer meals!
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 4g
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