Thai salmon noodle salad
Serves: 4
Time to make: 20 mins
Total cost: $23.80 / $5.95 per serve
(at time of publication)
Ingredients
- 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
Instructions
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.
HFG tip
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)
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Calories 382cal
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Kilojoules 1600kJ
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Protein 18g
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Total fat 20g
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–Saturated fat 5g
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Carbohydrates 35g
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–Sugars 8g
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Dietary fibre 4g
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Sodium 820mg
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Calcium 60mg
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Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
