- Whisk the peanut butter together with the olive oil, soy sauce, sriracha and 2 tbsp of water until you have a smooth dressing.
- Chuck the noodles into a mixing bowl and add the vegetables, spring onions and dressing. Toss together and divide between two serving bowls.
- Flake the salmon over the two bowls of noodles and garnish with the chilli, coriander and cashew nuts. Serve immediately with the lime wedges to squeeze over the top.
2 tbsp peanut butter
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp Sriracha
300g cooked egg noodles
100g mixed stir-fry vegetables
2 spring onions, finely chopped
120g cooked salmon, flaked
½ a red chilli, deseeded and finely chopped
A small handful of finely chopped coriander leaves
30g toasted cashew nuts
½ a lime cut into 2 wedges