Thai salmon noodle salad
- 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.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 4g
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!
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