Salmon and crunchy noodle salad

Introducing your new favourite hack- add uncooked ramen noodles to this salad for instant crunch. Packed full of fresh Japanese flavours and ready in 15 mins, it’s the perfect lunch or dinner.

1022 calories per serve

Allergens: Recipe may contain gluten, peanuts, tree nuts, fish and soy.

More nutrition information >

14 Ingredients

  • 350g pkt kale slaw

  • 300g hot smoked salmon, skin removed, flaked

  • 200g podded frozen edamame, thawed

  • 3 green shallots, sliced

  • 2 x 250g packet instant noodles

  • 85g (1/2 cup) roasted unsalted almonds, coarsely chopped

  • 2 tsp black sesame seeds
  • peanut dressing

  • 2 tbsp smooth peanut butter

  • 2 tbsp honey

  • 1 garlic clove

  • 2 tsp finely grated fresh ginger

  • 125ml (1/2 cup) vegetable oil

  • 60ml (1/4 cup) rice wine vinegar

  • 1/2 tsp sesame oil

3 Method Steps

  • Step 1

    Combine all the dressing ingredients in a bowl. Stir well until combined.

  • Step 2

    Combine the kale slaw

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    (350g pkt kale slaw) (reserve the dressing for another use), salmon (300g hot smoked salmon, skin removed, flaked), edamame (200g podded frozen edamame, thawed) and shallot (3 green shallots, sliced) in a large bowl. Break the noodles (2 x 250g packet instant noodles) into chunks and scatter over the kale slaw mixture. Add enough dressing to coat the salad (see tip). Toss until combined.

  • Step 3

    Divide the salad among serving bowls. Sprinkle with almonds (85g (1/2 cup) roasted unsalted almonds, coarsely chopped) and sesame seeds (2 tsp black sesame seeds) to serve.
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Recipe Notes

Use it up! Leftover dressing? Use it as a dipping sauce for rice paper rolls or barbecued chicken skewers. Store in the fridge for up to 2 days. Throw uncooked instant noodles into salads for instant crunch!

Image by Tracy Rutherford And Guy Bailey

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