2 small carrots, peeled, cut into long matchsticks
3 spring onions, thinly sliced diagonally
2 Lebanese cucumbers, peeled into ribbons
1 bunch radishes, thinly sliced
2 tsp sesame seeds, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Remove skin from salmon and discard. Use a fork to coarsely flake.
Step 2
Cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Refresh under cold water. Drain.
Step 3
Place the lime juice, vegetable oil, rice wine vinegar, soy sauce, sesame oil and sugar in a screw-top jar. Seal and shake to combine.
Step 4
Prepare a bowl of iced water. Place the snow peas in a heatproof bowl and cover with boiling water. Stand for 1 min. Use tongs to transfer to iced water. Set aside for 1 min. Drain and pat dry with paper towel. Place the edamame or broad beans in the bowl of boiling water and stand for 2 mins. Drain. Cool slightly and peel. Trim the snow peas and slice lengthways.
Step 5
Place the noodles in a large bowl. Drizzle with half the dressing and gently toss to combine. Add the snow peas, edamame or broad beans, carrot, spring onion, cucumber and radish. Drizzle with a little more of the dressing. Toss to combine. Add the salmon and gently fold to combine. Transfer to a serving platter. Drizzle with the remaining dressing and sprinkle with sesame seeds.
