Women's Weekly (Malaysia) - - LIVING -

Prep 10 mins | Serves 4

200g ver­mi­celli rice noo­dles

415g can pink salmon, drained, aked 2 cu­cum­ber, cut into rib­bons

1 cup mint leaves

1 cup co­rian­der leaves

1 long red chilli, thinly sliced

⅔ cup roasted cashews, chopped ½ cup sweet chilli sauce 2 tb­sps lime juice 2 tb­sps sh sauce

1. In a heat­proof bowl, soak noo­dles in boil­ing wa­ter 5 mins or un­til ten­der. Drain, place in a serv­ing bowl.

2. Add salmon, cu­cum­ber, mint, co­rian­der, chilli and cashews to noo­dles. Whisk in sweet chilli sauce, juice and …sh sauce. Add dress­ing to salad. Toss to com­bine.

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