Sticky Salmon Super Lo-Cal Ribbon Noodle Salad



  • 60ml Changs soy sauce
  • 60ml Chinese rice wine
  • 2 tablespoons Changs hoisin sauce
  • 1 tablespoons brown sugar
  • 375g salmon
  • Vegetable spray oil
  • 2 teaspoons honey
  • Crunchy noodle salad
  • ¼ Chinese cabbage
  • 2 green onions, sliced thinly
  • 1 red capsicum
  • 1 cucumber
  • 200g snow peas
  • 100g Changs Super Lo Cal Ribbon Noodles


  1. In a shallow bowl, combine Changs soy sauce, rice wine, Chang's hoisin sauce and brown sugar. Place salmon in the marinade. Cover and marinate for 30 minutes.
  2. Combine salad ingredients; set aside.
  3. Remove salmon from marinade and transfer marinade to a small saucepan.
  4. Heat a non-stick pan with oil and cook salmon to taste
  5. In a small saucepan, heat reserved marinade with honey until sauce reduces and thickens slightly.
  6. Divide salad among serving plates and top with salmon. Drizzle with reduced marinade and sprinkle with sesame seeds.