Cold Noodle Salad
A fresh and filling cold noodle salad that is easy to throw together, great for using leftovers and perfect for a healthy lunch or light dinner.
Servings: 2 servings
Calories: 347kcal
Ingredients
- 240 g Salmon fillets approx 120g/4.25oz per fillet
- 2 portion Cucumber edamame salad
- 2 Carrots small; cut into battens
- 2 nest Dried wholewheat noodles
- 2 tablespoon Cashews coarsely crushed
Instructions
- Cook 240 g Salmon fillets. We did ours in the air fryer.
- Meanwhile, cook 2 nest Dried wholewheat noodles. Once cooked, drain and rinse under cold water until cooled.
- Once the salmon is cooked, flake it and put it into a mixing bowl with the noodles, 2 Carrots (cut into battens) and 2 portion Cucumber edamame salad. Mix well.
- Divide between bowls and top with 2 tablespoon Cashews (crushed).
Notes
- Rinse the noodles well after cooking. This stops them sticking together and cools them quickly, which is important for a cold noodle salad.
- Drain the noodles properly before mixing. Too much water will dilute the dressing and make the salad bland.
- Add the cashews just before serving so they stay crunchy.
- Taste before serving. Cold food often needs slightly more seasoning, so you may want to add a splash more soy sauce, lime juice or sesame oil.
- Flake the salmon into fairly large pieces rather than tiny shreds if you want it to stand out more in the salad.
- If the noodles have clumped together in the fridge, toss them with a small splash of sesame oil, soy sauce or lime juice to loosen them.
Nutrition
Serving: 1portion | Calories: 347kcal | Carbohydrates: 20g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 294mg | Potassium: 1105mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10399IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 3mg
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