Thai noodle salad with grapefruit and salmon recipe

  • Serves 4
  • 25mins to prepare
  • 298 calories / serving
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Tip the noodles into a bowl then cook in the microwave according to the pack instructions.

While cooking make a dressing. Crush the tomatoes with a wooden spoon and mix with the fish sauce, lime zest and juice, sugar, chilli, and 4 tbsp grapefruit juice. Toss into the hot noodles and leave to cool completely or until they are warm.

Add the remaining ingredients, mix very thoroughly and serve.

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  • Ingredients

  • 375g packet fresh rice noodles
  • 125g cherry tomatoes, quartered
  • 2tbsp Thai fish sauce
  • grated zest and juice of 1 lime
  • 1 tbsp soft brown sugar
  • 1 large red chilli, seeded and finely chopped
  • 411g grapefruit segments in juice, drained and juice reserved
  • ½ cucumber, peeled, seeds removed and thinly sliced
  • 2 carrots, cut into matchsticks
  • 4 spring onions, thinly sliced
  • 100g pack smoked salmon slices, torn into pieces
  • large handful chopped coriander leaves
  • 3tbsp chopped mint
  • Energy 1230kj 298kcal 15%
  • Fat 4g 6%
  • Saturates 1g 3%
  • Sugars 17g 19%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 53.3g Protein 11.6g Fibre 3.4g


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