Thai Rice Noodle & Vegetable Salad

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 6-7m

Ingredients

  • 200g rice noodles
  • Large carrots, grated (250g)
  • 1 bunch spring onions, shredded
  • 75g unsalted peanuts, toasted
  • Juice of 1 lime
  • 2 tbsp light soy sauce
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 1 tbsp olive oil
  • Thai basil, shredded

Method

  • Cook the noodles in boiling water for 6-7 minutes until tender, stirring occasionally to prevent sticking, drain and cool under cold water. Stir in the carrot, spring onions and all but 1 tbsp peanuts.
  • Meanwhile, mix the lime juice, soy, vinegar, sugar and oil together and toss into the salad with the Thai basil. Sprinkle with reserved peanuts and serve straight away.

Nutritional Information

  Per Serving
Kcals 352
Sugar 8.5g
Fat 11.7g
Saturated Fat 2.1g
Salt 1.4g

Asian Stuffed Salmon

  • Serves: 4
  • Preparation time: 15m
  • Cooking time: 20-25m

Ingredients

  • 75g fragrant jasmine rice
  • Side salmon, halved (800g)
  • Lemongrass, halved lengthways
  • 50g toasted flaked almonds
  • 1 tbsp Thai fish sauce
  • 1 bunch of spring onions, sliced
  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh Thai basil, shredded

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Cook the rice in boiling water for 10 minutes until tender. Drain.
  • Place 1 half of the salmon, skin side down on a large baking tray. Mix together the rice, lemongrass, almonds, fish sauce and spring onions, season well. Press onto the salmon and top with the other half of salmon, skin side up.
  • Tie up with string and drizzle over the oil. Bake for 20-25 minutes until the salmon is just cooked. Sprinkle with Thai basil.
  • Serve with salad and steamed pak choi.

Nutritional Information

  Per Serving
Kcals 542
Sugar 2.7g
Fat 31.9g
Saturated Fat 4.8g
Salt 0.3g