Salmon Noodles with Peanut Chilli Dressing


  1. Whisk the peanut butter together with the olive oil, soy sauce, sriracha and 2 tbsp of water until you have a smooth dressing.
  2. Chuck the noodles into a mixing bowl and add the vegetables, spring onions and dressing. Toss together and divide between two serving bowls.
  3. 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.


Serves 2

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

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