Make this tasty salmon & cucumber rice noodle salad for an easy midweek supper when you’re short on time. It requires no cooking, so it’s great for warmer days
Prep:25 mins
Serves 2
150g vermicelli rice noodles1 garlic clove, finely grated2 tbsp light soy sauce1 tbsp caster sugar4 tbsp rice wine vinegar2 tbsp sesame oil½ large cucumber2 carrots, grated2 skinless poached salmon fillets, flaked2 tbsp peanuts, roughly chopped, to serve
STEP 1Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.STEP 2Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.STEP 3Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.
