Preparation Time:
15
minutes
Cooking time:
5
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
2
This recipe has been visited
5101
times
I like the contrast between hot salmon, warm noodles, and cold cucumber. You also get nice heat from the chili and sweet and sour from the pickle.
Posted by:
Dan
on
04 March 2008
Cooking Steps:
Use a vegetable pealer to remove long thin ribbons of the cucumber. Rotate it to avoid the watery seeds in the middle. Mix enough caster sugar with the vinegar to take away the harsh acidity and add half the chili and the cucumber ribbons. Put in the fridge. Add the other half of chili to the ginger and soy and pour over the salmon, season with pepper. Leave both for 10 minutes.
Pour boiling water over the rice noodles and place the salmon, covered, in the microwave. After around 3-5 minutes the salmon and the noodles should be just cooked. Rince the noodles, put the salmon on top and the pickled cucumber on the side.
COST: Around £3 per portion