Rice Noodle Salad with Hot Smoked Salmon Recipe

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serves:

2

Skill:

easy

Total Time:

00:20

Prep:

00:20

Cooking:

00:00

Nutrition per portion

RDA
Calories 700 kCal 35%
Fat 35g 50%
  -  Saturates 7g 35%

Ingredients

  • 100g (4oz) thin rice noodles
  • 1 tbsp sesame oil
  • 100g (4oz) mange tout, halved
  • 1 red pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 200g (7oz) John West Hot smoked salmon fillets with a ginger, chilli & lime marinade
  • 2 tbsp coriander leaves, finely sliced
  • 1 tbsp sesame seeds
  • For the dressing
  • ½ shallot, finely diced
  • 1 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp soft brown sugar
  • 2 tbsp sesame oil

Method

  • Pour boiling water over the rice noodles and cover with cling film. Leave for 5 minutes until tender. Drain and toss with the sesame oil.

  • Meanwhile make the dressing by mixing all the ingredients together in a small jug.

  • Cook the mange tout in boiling water for 2 minutes before draining and setting aside with the noodles. Add the peppers, spring onion, coriander and sesame seeds. Break the salmon into pieces and gently combine.

  • Pour over the dressing and toss well to coat.

Top Tip

Toss noodles in oil to keep them from sticking together in clumps.

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