Whip up a fresh weeknight meal in under 30 minutes with this fragrant Thai-style salmon drizzled with hot and sour dressing.
Ingredients
- 200g dried thin rice-stick noodles
- 1 bunch baby pak choy, finely shredded
- 6 radishes, thinly sliced
- 1 Lebanese cucumber, cut into matchsticks
- 1/2 cup fresh mint leaves
- 1/2 cup coriander leaves
- 185g hot-smoked salmon, skin removed, coarsely flaked
- 1/3 cup (45g) unsalted peanuts, coarsely chopped
- 2 tablespoons rice bran oil
- 1/4 cup (60ml) lime juice
- 3cm-piece fresh ginger, peeled, cut into matchsticks
- 1 red birdseye chilli, seeded, finely chopped
- 1/4 cup (20g) fried shallots
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 6-7 mins or until tender. Refresh under cold water. Drain. Use kitchen scissors to cut into 10cm lengths. Return to bowl.
- Step 2Add pak choy, radish, cucumber, mint, coriander, salmon and peanuts. Gently toss to combine.
- Step 3Place the oil, lime juice, ginger and chilli in a screw-top jar and shake to combine. Drizzle over the salmon mixture. Toss to combine. Serve sprinkled with fried shallots.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1840 kj
Energy
20g
Fat Total
4g
Saturated Fat
7g
Fibre
20g
Protein
42g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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