Ingredients
- 150 grams vermicelli bean thread noodles
- 600 grams skinless salmon fillets, bones removed (4 x 150 grams fillets)
- 2 cups shredded carrot (180 grams)
- 2 Lebanese cucumbers, 2 small halved and thinly sliced
- 4 green spring onions, thinly sliced diagonally
- 1/4 cup tonkatsu sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons honey
- Lime wedges, to serve
- 2 tablespoons sesame seeds, toasted
How to Make
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Step 1: Place noodles in a large, heatproof bowl and cover with boiling water and let stand for 10 minutes and then drain and rinse under cold water.
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Step 2: Drain well and return to bowl and cut into shorter lengths, using kitchen scissors.
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Step 3: Meanwhile, heat a large, non-stick frying pan over a high heat and add salmon and cook for about 3 to 4 minutes on each side, or until cooked to your liking and remove from and set to one side.
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Step 4: Add carrot, cucumber and onions to noodles in bowl and toss well.
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Step 5: Combine sauces and honey in a small jug and mix well.
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Step 6: Serve salmon with salad and lime wedges and drizzle with sauce mixture and sprinkle with sesame seeds.
We hope you enjoy this recipe!
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