Salmon & chilli noodles

Name: Salmon & chilli noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 250 g cucumber, halved lengthways; 2 nests dried fine egg noodles; 2 salad onions, finely sliced; 216 g pack 2 Hot Smoked Salmon Fillets with Honey, roughly flaked; 1 pinch Maldon Chilli Sea Salt

Crunchy 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.

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Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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250g cucumber, halved lengthways
2 nests dried fine egg noodles
2 salad onions, finely sliced
216g pack 2 Hot Smoked Salmon Fillets with Honey, roughly flaked
1 pinch Maldon Chilli Sea Salt

Dressing

2 tbsp rice vinegar
1½ tbsp reduced salt light soy sauce
2 tsp toasted sesame oil
1 clove/s garlic, finely grated
½ tsp clear honey

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.