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Asian Noodles with Cooked Salmon & Ginger Dressing
- Step 1
Combine ponzu sauce and ginger together in a small bowl and set aside.
- Step 2
Place cooked noodles in a large bowl and toss together with cabbage, radishes, cucumber, finely sliced spring onions and 2 tbsp of the ginger ponzu dressing.
- Step 3
Divide between 2 serving bowls and top each with a portion of Tassal Cooked Tassie Salmon. Finish with a scatter of coriander and Thai basil leaves, a few shredded spring onions and a sprinkle of chopped peanuts. Add an extra drizzle of dressing and serve with remaining dressing in a small jug on the side.
150g Tassal Cooked Tassie Salmon, Cracked Peppercorn, skin removed (previously known as Hot Smoked Salmon)
4 tbsp ponzu sauce
1 tsp freshly grated ginger
1 tsp finely sliced spring onion
440g thin Hokkien noodles or noodle of choice, cooked as per packet instructions
1 cup cabbage, finely shredded
2 radishes, shaved
1 Lebanese cucumber, finely sliced
2 spring onions, finely sliced
Thai basil leaves
1 spring onion, finely shredded
¼ cup finely chopped peanuts