A simple, easy and cost effective mid-week meal.
|100 g||Snow peas|
|½ ||Telegraph cucumbers|
|250 g||Rice noodles (Main)|
|425 g||Pink salmon (Main)|
|¼ cup||White vinegar|
|¼ cup||Mint leaves|
|¼ cup||Fresh coriander|
- Cook rice stick noodles in plenty of boiling water for 2 to 3 minutes or until tender to the bite. Drain well, rinse with cold water, drain and set aside to cool.
- Cook trimmed snow peas in boiling water for 30 seconds then rinse under cold water, drain and cool. Prepare remaining salad vegetables ( thinly sliced with seeds removed red or yellow pepper, finely sliced spring onions ) and combine with salmon and noodles in a salad bowl.
- Combine dressing ingredients ( oil, white vinegar, sugar, red chilli, seeds removed and finely chopped, mint leaves, coriander leaves) and pour over salad, toss well and serve scattered with mint and coriander leaves.