Serves:4
Difficulty:Easy
Ingredients:
- 200g packet Changs egg noodles
- 3 tbsps Chang’s Light Soy Sauce
- 3tbsps rice wine vinegar
- 4tbsps Chang’s Sesame oil
- 1tbsp finely grated ginger
- 1 clove garlic, crushed
- 2tbsps hulled tahini paste
- 1 tbsp smooth peanut butter
- 3 Lebanese cucumbers, seeds removed, finely sliced
- 4 Atlantic skinless salmon fillets
- 1 cup combined mint and coriander leaves
Method:
- Cook noodles according to directions on the packet; drain.
- Combine Soy, vinegar, oil, ginger, garlic, tahini and peanut butter together in a large bowl until smooth.
- Add noodles and cucumber and stir gently to coat noodles evenly.
- Heat an extra tablespoon of sesame oil in large frying pan over high heat, add salmon, skin side down and cook for 2 minutes or until crispy.
- Flip salmon over a cook a further 2 minutes or until cooked to your liking.
- Remove from pan, flake flesh and serve with the sesame noodles and herbs.
- Garnish with fried shallots and a squeeze of lime if desired.
