Name: Love Asian fusion? Try these Asian Salmon Noodle Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup soy sauce; 1½ tbsp sriracha sauce; ¼ cup honey; 460g packet (4) skinless salmon portions; 200g packet Pad Thai rice noodles; 300g bag fine-cut coleslaw; 4 green spring onions, thinly sliced; ½ cup small fresh mint leaves; ½ cup Vietnamese salad dressing; 2 Lebanese cucumbers, peeled into thin ribbons; ⅓ cup cashews, toasted, chopped

Love Asian fusion? Try these Asian Salmon Noodle Bowls

Inspired by Vietnamese flavours, this noodle salad will really hit the spot.

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Serves 4

Prep

Cook

15M

Marinate

30M

Total

20M

TIP – To cook salmon in an air fryer, remove from marinade and air-fry at 180°C for 8-10 mins in an oiled air fryer basket.

Ingredients

¼ cup soy sauce

1½ tbsp sriracha sauce

¼ cup honey

460g packet (4) skinless salmon portions

200g packet Pad Thai rice noodles

300g bag fine-cut coleslaw

4 green spring onions, thinly sliced

½ cup small fresh mint leaves

½ cup Vietnamese salad dressing

2 Lebanese cucumbers, peeled into thin ribbons

⅓ cup cashews, toasted, chopped

Method

Step 1.

Mix sauces and honey in a shallow dish until well combined. Add salmon. Turn to coat. Cover. Refrigerate for 30 mins, turning halfway.

Step 2.

Meanwhile, prepare noodles according to packet directions. Drain. Rinse under cold water until cool. Drain well.

Step 3.

Put coleslaw, onions and mint in a large bowl. Add dressing. Toss well. Cover. Refrigerate.

Step 4.

Transfer salmon to an oven tray lined with baking paper. Reserve marinade.

Step 5.

Cook salmon in a 200°C preheated oven for 10-12 mins, until well browned and cooked to your liking.

Step 6.

To make glaze, simmer reserved marinade in a small saucepan over a medium heat for 2 mins, until thick and glossy.

Step 7.

Divide noodles, coleslaw, cucumber ribbons and cashews among four wide, shallow bowls. Top with salmon portions. Drizzle over glaze.

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