Perfectly cooked, flaked salmon is the ideal accompaniment to this zingy noodle salad, which is full of fresh herbs, zesty lime and a good hit of chilli. And it’s ready in just 15 minutes. Feel free to control the spice level to get it working for your tastebuds. Enjoy!
80g dried glass noodles (also known as bean thread or cellophane noodles)
2 x 200g (7 oz) skinless salmon fillets
1 tbsp vegetable oil
2 Asian shallots, cut into small wedges
¼ cup finely chopped coriander (cilantro)
¼ cup finely sliced spring onion (scallions)
½ cup mint leaves
1 tbsp raw glutinous rice*
4 tbsp fish sauce
2 tbsp finely shaved palm sugar
2 tsp chilli powder (or to taste), plus extra to serve
3 tbsp lime juice
Soak the glass noodles in room temperature water for 5 minutes (they will be pliable but not completely softened).
For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the rice powder with the remaining dressing ingredients.
Season the salmon fillets with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate to rest until cool enough to handle with your fingers.
Cook soaked noodles in boiling water for 2 minutes or until just soft and tender. Remove noodles from the water with tongs or a slotted spoon and place in a large bowl. Add the shallots to the noodles. Flake the salmon into large chunks and add to the bowl. Add the coriander, spring onion and mint. Add the dressing. Toss gently to combine. Sprinkle with extra chilli powder, if desired, and serve.
– Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.