Crispy noodle salad with salmon & coconut
Fish
30 Min
medium
4 People
Rating starstarstarstarstar_half
Crisp and crunchy noodles with fragrant herbs and toasted coconut, topped with salmon and drizzled with lime dressing.

No Fish option - replacement is chicken tenderloins.
1. Zest and juice the lime. Combine with 1/2 crushed garlic clove, 1 tbsp sugar, 2 tbsp soy sauce and 1 tbsp sesame oil. Set aside.

2. Grate carrot. Thinly slice apples, sugar snap peas and spring onions. Roughly chop mint leaves. Chop coriander to yield 1/2 cup.

3. Heat a small saucepan over medium-high heat with 1 cup oil. Pull noodles apart into sections. Use tongs to add each noodle section to hot oil for 15 seconds on each side, or until puffed up. Remove to paper towel and repeat with remaining noodles. Set aside.

4. Add coconut to a dry frypan. Toast over medium heat for 2-3 minutes, or until golden brown. Remove and keep pan over heat.

5. Coat salmon with 1 tbsp soy sauce and 1 tbsp oil. Cook skin-side down for 4 minutes, or until crispy. Turn over and cook for 3-4 minutes, or until cooked through. Cut fillets into bite-sized pieces.

6. Toss noodles with vegetables and toasted coconut. Top with salmon and drizzle over dressing to taste.

Notes:
Use a neutral flavoured oil such as grapeseed or rice bran oil to cook the noodles. 



No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes, or until cooked through.
Lime 1
garlic 1/2 clove
carrot 1
green apples 2
Sugar snap peas 1/2 punnet (125g)
Spring onions 1/4 bunch
mint 1 packet
coriander 1/2 bunch
bean thread noodles 1 packet (100g)
Shredded coconut 1/2 packet (25g)
Salmon fillets 2 packets

From your pantry:
oil (for cooking), soy sauce, sugar (of choice), sesame oil