Asian Noodles with Cooked Salmon & Ginger Dressing

METHOD

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.

Ingredients:

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

Garnish:
coriander leaves
Thai basil leaves
1 spring onion, finely shredded
¼ cup finely chopped peanuts