Do you know the feeling when you want something reeeealy good, fresh, but also filling? That's what these rice noodles with wild salmon and veggies are all about. No heavy sauces, just a perfect creamy tahini, peanut butter and sriracha dip that combines the flavours in the bowl beautifully. It's full of colours, vitamins, and healthy fats. This dish will fill you with energy without weighing you down.🥗
Shop ingredients
Nutrition (1 serving)
- 695 kcal
- 79 g carbohydrates
- 24 g fats
- 33 g protein
Per 2 portions
- 120 g rice noodles
- 1/2 cucumber
- 1/2 red bell pepper
- 120 g red cabbage
- 2 carrots
- 1 spring onion
- coriander
- 1 tbsp cane sugar
- 1 cup baby spinach
- 2 packets fillets of wild salmon in brine
- 2 tbsp rice vinegar
- 2,5 spoon soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp tahini
- 1 tbsp peanut butter
- 1 tsp garlic granules
- 1 tsp ginger powder
- 3 tbsp black sesame seeds
- pistachio
Instructions
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Cut the veggies (cucumber, pepper, carrot and spring onion) into thin strips or small pieces.
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You can just chop the raw cabbage or simmer it in a small amount of water to soften it. You can add a pinch of salt and a teaspoon of cane sugar.
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Cook the rice noodles according to the instructions. Once tender, drain them and rinse them thoroughly with cold water to prevent sticking.
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In a small bowl, mix all the dip ingredients (rice vinegar, soy sauce, sriracha, tahini, peanut butter, garlic and ginger granules) until you have a creamy sauce.
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Drain the salmon can.
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In a large bowl, mix the cooled noodles with the chopped vegetables and baby spinach. Pour the dip over and mix well so the noodles are coated.
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To finish, add chunks of salmon, sprinkle with black sesame seeds and chopped pistachios. If you like, you can also add fresh coriander or more sriracha for a spicier sauce.
Enjoy!
