I have noticed that ALL of my animal protein/meat recipes are with fish or seafood. What?!?! No I am not a pescatarian but at home this is what I am drawn to. I guess I just love me some salmon. Last time I created this recipe for Salmon Lettuce Wraps and I had mentioned I will make another recipe which uses the remaining salmon because meal prep.
This spicy rice noodle and salmon recipe would also taste great warm but I made it to be used as a salad for a couple of meals. And I swear it is yummier the next day!
Let’s dig in.
250 gr baked salmon (to see the recipe which shows how I bake my salmon click here)
200 gr brown rice noodles ( I used Thai Choice – Brown Rice Vermicelli)
2 handfuls snap peas, destem
1 yellow pepper, julienne (julienne just means a thin cut similar to a match stick)
1 tomato, finely chopped
1 carrot, grated
4 tbsp chili oil
4 tbsp soya sauce
2 cloves garlic, crushed
Pepper to taste
Bring a pot of water to a boil and add in the brown rice noodles. Cook for 2-3 minutes or until done. If making a salad set aside to cool. Lightly steam the snap peas and julienned yellow pepper. Do not over steam! The snap peas should still have a beautiful crisp green colour with a slight crunch. If making a salad set aside to cool.
To make the dressing mix the chili oil, soya sauce, garlic and pepper together. Drizzle on the cool ingredients if making a salad. If you prefer to make a stir fry add the dressing to a wok and bring to a medium high heat. Add all the ingredients and cook enough to heat it up. Do not over cook.
Serve with a wedge of lemon. Serves 4 people.
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