Salmon Teriyaki Noodle Salad
What You Will Need
Ingredients
- 4 Salmon fillets (130-150g each), skin on
- 145g Lee Kum Kee Teriyaki Stir-fry Sauce
- 220g Glass or rice noodles
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 Spring onions, sliced
- 1 Carrot, in peels or long strips
- 200g Red cabbage, shredded
- 100g Sugar snap peas, ends trimmed off and sliced lengthwise
- 4 tbsp Coriander leaves, roughly chopped
- 4 tbsp Mint leaves, roughly chopped
- Garnish:
- 4 tbsp Mint & coriander leaves, roughly chopped
- 1 Lime, cut into wedges
- 4 tbsp Macadamias, lightly toasted & roughly chopped
Dressing
- 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp Lime juice
- 2 tsp Ginger, minced
- 2 tsp Honey, or to taste
- 1 Garlic clove, crushed
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=TbgPvnu6WG4
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In a bowl or large ziplock bag marinate the salmon fillets in the Lee Kum Kee Teriyaki Stir-fry Sauce. Leave in the fridge for at least 30 minutes.
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Preheat the oven to 200°C. Lay the salmon fillets skin side up in a lined baking tray. Brush with Lee Kum Kee Teriyaki Stir-fry Sauce and bake for 12-14 minutes, or until the salmon is fully cooked.
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Cook the noodles according to packet instructions. Drain and chill under running water. Toss with 2 tsp of Lee Kum Kee Pure Sesame Oil and set aside.
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Place prepared vegetables and herbs into a serving bowl. Toss with cold noodles.
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In a small bowl whisk dressing until well combined. Pour over the noodle bowl and toss. Divide noodle salad into four serving bowls. Top with pieces of baked salmon and garnish.