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Sriracha and Lime Hot Smoked Salmon Noodle Salad
- 300g Easy to wok fresh egg noodles
- 2 tbs Sesame oil
- 200g Mange tout, halved
- 2 Red pepper, thinly sliced
- 2 thinly sliced Orange pepper
- 4 Spring onion, thinly sliced
- 1/2 cup Fresh basil leaves, torn
- 2 tbs Sesame seeds, toasted
- 400g Sriracha and Lime hot smoked salmon
Dressing:
- 2 cloves Garlic, crushed
- 2 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 2 tablespoons Soya sauce
- 1 tablespoon Brown sugar
- 4 tablespoons Sesame oil
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To make the dressing, mix all the ingredients together in a small bowl.
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Toss the noodles with the sesame oil.
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Cook the mange tout in boiling water for 2 minutes.
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Drain then add to the noodles along with the peppers, spring onion, basil and sesame seeds.
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Break the salmon into pieces and gently combine with the noodles.
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Pour the dressing over the salad and toss well to coat.
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Garnish with micro herbs.