3cm-piece fresh ginger, peeled, cut into matchsticks
1 red birdseye chilli, seeded, finely chopped
¼ cup (20g) fried shallots
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Method
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 6-7 mins or until tender. Refresh under cold water. Drain. Use kitchen scissors to cut into 10cm lengths. Return to bowl.
Step 2
Add pak choy, radish, cucumber, mint, coriander, salmon and peanuts. Gently toss to combine.
Step 3
Place the oil, lime juice, ginger and chilli in a screw-top jar and shake to combine. Drizzle over the salmon mixture. Toss to combine. Serve sprinkled with fried shallots.
3cm-piece fresh ginger, peeled, cut into matchsticks
1 red birdseye chilli, seeded, finely chopped
¼ cup (20g) fried shallots
Description
Dressed in a spicy hot and sour mixture, this Thai-style salmon is a game-changer. Full of flavour, this recipe makes for a delicious meal.
Method
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 6-7 mins or until tender. Refresh under cold water. Drain. Use kitchen scissors to cut into 10cm lengths. Return to bowl.
Step 2
Add pak choy, radish, cucumber, mint, coriander, salmon and peanuts. Gently toss to combine.
Step 3
Place the oil, lime juice, ginger and chilli in a screw-top jar and shake to combine. Drizzle over the salmon mixture. Toss to combine. Serve sprinkled with fried shallots.
