Sesame noodles with salmon and Asian herbs



  • 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


  1. Cook noodles according to directions on the packet; drain.
  2. Combine Soy, vinegar, oil, ginger, garlic, tahini and peanut butter together in a large bowl until smooth.
  3. Add noodles and cucumber and stir gently to coat noodles evenly.
  4. 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.
  5. Flip salmon over a cook a further 2 minutes or until cooked to your liking.
  6. Remove from pan, flake flesh and serve with the sesame noodles and herbs.
  7. Garnish with fried shallots and a squeeze of lime if desired.