Chilled green soup with feta
Serve this chilled green soup as part of a summer menu. No cooking is required – simply whizz up the ingredients to make a refreshing, nutrient-packed meal
Salmon & smacked cucumber noodles
Serves 2
Easy
Prep:
No cook
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
Skip to ingredients
- 150g vermicelli rice noodles
- 1 garlic clovefinely grated
- 2 tbsp light soy sauce
- 1 tbsp caster sugar
- 4 tbsp rice wine vinegar
- 2 tbsp sesame oil
- ½ large cucumber
- 2 carrotsgrated
- 2 skinless poached salmon filletsflaked
- 2 tbsp peanutsroughly chopped, to serve
Nutrition: Per serving
- kcal820
- fat38g
- saturates7g
- carbs85g
- sugars21g
- fibre5g
- protein33g
- salt2.6g
Method
step 1
Put 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 2
Mix 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 3
Add 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.
