Ingredients
- For the Asian vegetable mix
- Julienne carrot 80g
- Julienne spring onions 30g
- Julienne red cabbage 100g
- Julienne sugar snaps 40g
- Julienne red onions 30g
- Julienne Chinese radish 60g
- Everyday Favourites edamame soya beans 60g
- For rest of recipe
- Pier 7 raw Scottish salmon portions (skinless) 140 - 170g 10
- Lee Kum Kee teriyaki sauce 100ml
- Everyday Favourites extended life vegetable oil - tin 30ml
- Wing Yip rice noodles 1kg
- Asian vegetable mix 500g
- Limes 5
- Lion Korean BBQ sauce 100ml
- Everyday Favourites sweet chilli sauce 120ml
- Lee Kum Kee premium dark soy sauce 30ml
- Everyday Favourites squeezy clear blossom honey 60g
- Everyday Favourites extended life vegetable oil - tin 100ml
- Everyday Favourites sesame seeds 15g
- Crispy fried onions 50g
Method
- Mix all vegetables together for the Asian vegetable mix.
- Pre heat the chargrill and brush the salmon with oil and teryiaki sauce - grill until cooked all the way through, leave to cool and then flake into chunks.
- Cook the rice noodles and refresh in cold water / drain and set to one side.
- Mix the Asian vegetable mix with the chilled rice noodles.
- Make the dressing by adding the zest and juice of 3 limes, Korean bbq sauce, sweet chilli sauce, soy sauce, honey and oil, then whisk until emulisified.
- Toast the sesame seeds until golden brown and set to one side.
- Toss the dressing with the noodles and serve into bowls, then top with the salmon, sesame seeds and crispy onions.
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