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SALMON - Asian Salmon Noodle Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Ingredients | |
8 ounces | spaghetti, broken in half |
1 tablespoon | grated gingerroot |
4 teaspoons | sesame oil |
3 tablespoons | reduced sodium soy sauce |
1/4 cup | seasoned rice wine vinegar |
2 teaspoons | sugar |
1/4 teaspoon | cayenne pepper,, ( or to taste) |
1 cup | shredded carrots |
1 cup | cucumbers, cut into long matchsticks |
10 ounces | grilled salmon, cut into small chunks |
2 tablespoons | chopped fresh coriander,, (optional) |
1 tablespoon | toasted sesame seeds |
Directions
Cook spaghetti in boiling water until cooked al dente. Drain.
In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
Pour in dressing and toss to coat salad.
Garnish with sesame seeds.
Recipe uploaded with Shop'NCook for iPhone.
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