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95p eachCrunchy cucumber, spicy chilli salt and meaty salmon make a dream combination in this satisfying stir fry. If you’d rather keep it veggie, swap the fish for smoked tofu. Serve in these stylish, glazed bowls.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large saucepan of salted water to the boil. In a large bowl, whisk together all the dressing ingredients. Put the cucumber halves cut-side down on a chopping board and bash with a rolling pin so they crack in places. Roughly chop and tip into the dressing; toss together. Set aside until ready to serve.
Add the noodles to the pan of boiling water, then take off the heat and leave to stand for 5 minutes. Drain in a sieve, rinse briefly under cold water; shake dry. Tip into the bowl with the cucumber and dressing. Add the salad onions and toss everything together
Divide the noodles and cucumber between 2 plates or shallow bowls and top with the flaked salmon. Scatter with chilli sea salt and serve.
Leftovers
Sprinkle over grilled chicken or sweet potato wedges, or scatter over tropical fruits such as mango and pineapple
Typical values per serving when made using specific products in recipe
Energy | 1,985kJ/ 472kcals |
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Fat | 15g |
Saturated Fat | 2.6g |
Carbohydrates | 51g |
Sugars | 9.8g |
Fibre | 5g |
Protein | 30g |
Salt | 3.5g |
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