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Salmon & smacked cucumber noodles

Salmon & smacked cucumber noodles in a bowl

Salmon & smacked cucumber noodles

Name: Salmon & smacked cucumber noodles
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 150g vermicelli rice noodles; 1 garlic clove finely grated; 2 tbsp light soy sauce; 1 tbsp caster sugar; 4 tbsp rice wine vinegar; 2 tbsp sesame oil; ½ large cucumber; 2 carrots grated; 2 skinless poached salmon fillets flaked; 2 tbsp peanuts roughly chopped, to serve

Esther Clark

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Serves 2

Easy

Prep: 25 mins

No cook

A star rating of 4 out of 5.11 ratingsRate

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Make this tasty salmon & cucumber rice noodle salad for an easy midweek supper when you're short on time. It requires no cooking, so it's great for warmer days

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Ingredients

Nutrition

Units:

MetricUS

150g vermicelli rice noodles
1 garlic clove

finely grated
2 tbsp light soy sauce
1 tbsp caster sugar
4 tbsp rice wine vinegar
2 tbsp sesame oil
½ large cucumber
2 carrots

grated
2 skinless poached salmon fillets

flaked
2 tbsp peanuts

roughly chopped, to serve

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Nutrition: Per serving

kcal820
fat38g
saturates7g
carbs85g
sugars21g
fibre5g
protein33g
salt2.6g

Method

step 1

Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.
step 2

Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.
step 3

Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.

Recipe from Good Food magazine, August 2019

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A star rating of 4 out of 5.11 ratings

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