Tuesday 23 June 2020


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.

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