This elevated noodle salad is just about perfect for higher temperatures and full of fresh flavours so couldn't be more ideal as a dinner choice during the heatwave we are facing this week!
The crispy shallots take a bit of time but are a total game changer and just so good to finish of this bowl of goodness and hundred percent worth the effort.
Also as long as you have a good local fishmonger your standard fresh salmon should be fine to slice up into sashimi!
- 2 thinly sliced banana shallots
- 1 cup olive oil
- 350g rice noodles
- 2 tablespoons toasted sesame seeds, plus more for garnishing
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons hot chili oil
- Salt to taste
- 1 big skinless salmon filet
- 1 avocado
- 1 lime, cut into wedges
- Soy sauce
- Chopped coriander
- Make the shallots: add shallots to saucepan and submerge in the olive oil. Cook on a high heat, stirring occasionally for around 20 minutes or until nice and crispy.
- Cook the noodles according to the package directions, then drain and rinse them in cold water.
- Toss the noodles in a medium bowl with the sesame seeds, sesame oil, the fish sauce, and 1 teaspoon of the chili oil.
- Season with salt to taste and transfer to a serving plate or bowl.
- Pat the salmon dry, then use your knife to slice off thin slices that resemble what you get in a sashimi salad at your favorite sushi joint.
- Then pit and peel the avocado and slice it up!
- Arrange the salmon and avocado on top of the noodles, then drizzle with the remaining teaspoon of hot chili oil and as much soy sauce as you feel like.
- Garnish with the crispy shallots, toasted sesame seeds and coriander.