Ingredients
- 250g packet rice stick noodles
- 1/3 cup (80ml) sweet chilli sauce, plus extra to serve
- 1/2 cup (125ml) lime juice
- 1 tablespoon fish sauce
- 2 tablespoons finely chopped coriander leaves, plus extra leaves to garnish
- 1/2 cup finely chopped mint leaves
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 4 x 150g skinless salmon fillets
- 1 tablespoon vegetable oil
- Chopped peanuts, to serve
- Finely sliced red chilli, to garnish
Method
- Step 1Place noodles in a bowl, cover with boiling water. Soak for 5 minutes.
- Step 2Place sweet chilli, lime juice, fish sauce, herbs, garlic and ginger in a bowl with 1/2 cup (125ml) warm water. Stir to combine.
- Step 3Heat a chargrill or barbecue to high. Brush salmon with oil and cook for 2 minutes each side or until just cooked through.
- Step 4Drain and rinse noodles, toss with half the dressing. Place on plates, top with salmon and pour over remaining dressing. Garnish with extra coriander, peanuts and chilli.
- Low carb
- Low sugar
- Lower gi
Nutrition
2053 kj
Energy
21g
Fat Total
5g
Saturated Fat
2g
Fibre
39g
Protein
98mg
Cholesterol
683.46mg
Sodium
9g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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