Thursday, 29 July 2010

Salmon & Prawn Noodle Salad

Salmon & Prawn Noodle Salad
Ingredients for 4 people

4 pieces of wild salmon
200g packet of cooked king prawns
Packet of fine egg noodles – approx 250g
1 whole Chinese leaf – finely sliced
Small bunch spring onions – finely chopped
1 orange pepper – cut into long thin strips
1 red pepper – cut into long thin strips
½ cucumber – cut into batons with soft seeded centre removed
Packet of green beans – approx 150g
Packet of baby corn – approx 150g
1 red chilli – de-seeded and cut into the smallest pieces you can manage.
1 small packet of radishes – finely sliced
Decent handful of fresh coriander

For the dressing:

1/2 bottle of sweet chilli and lemongrass sauce by ‘Thai Taste’ from Sainsbury’s Otherwise any other good quality sweet chilli dipping sauce
½ bottle of dark soy sauce
Approx 5-7 tablespoons of stir fry oil (Sainsbury’s), or sesame oil.

I made the dressing up as I went along, so these measurements are a rough guess. I suggest you blend equal measures of the chilli and soy sauce, then add the oil slowly. When the consistency looks right, taste and add more if you think it needs it.

What to do….

Ok, start by getting the annoying, boring stuff out of the way; steam/boil your green beans and baby corn for about 3 mins so they are still crunchy, then leave to cool.
Cook the noodles according to the instructions then drain and rinse under cold water, separate them with your fingers and leave to cool.
Meanwhile, pan-fry or bake your wild salmon. Remember it won’t take so long if it’s wild because it’s less fatty, so don’t overdo it as it’ll dry out. Leave it to cool off.
Now, prepare the rest of the ingredients as described above. Get them all in a big bowl then add your cooled beans, corn, noodles and prawns. Toss them all around really well – get in there with your hands, don’t pfaff about. Serve into individual bowls. Now gently break your salmon into pieces and scatter over the top of the salad. Prepare your dressing, as above and allow everyone to use as much as they like. I had to make extra because we all loved it so much.
This is healthy grub that feels naughty, because it’s so good. Tuck in. Extras allowed with this one!