- 500g dried rice vermicelli noodles
- 1 bunch baby boy choy
- 1 cup snow peas
- 1 large carrot, cut into thin strips
- 1 red capsicum, cut into thin strips
- 1 cup whole baby corn, halved lengthways
- 4 palm sized salmon fillets
- ¼ cup lemon juice
- 1 tablespoon minced ginger
- 1 garlic glove crushed
- 1/3 small red chilli (optional)
- ¼ cup coriander
- 2 tablespoons coconut oil
Dinner: Salmon on Rice Noodles
- Preparation: 20 minutes
- Cooking: 6 minutes
- Serves 4
Place noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, and rinse with cold water and drain. Remove stems from boy choy and separate leaves and dice. Place 1 tablespoon coconut oil in a frying pan and add snow peas, carrots, corn, capsicum, ginger, chilli and garlic and stir fry until slightly cooked but still crunchy.
Meanwhile place 1 tablespoon coconut oil in another pan and cook salmon over medium to low heat till cooked as preferred.
Place noodles, lemon juice and vegetables in a large bowl and stir. Place on a plate in a mound and serve salmon on top. Garnish with fresh coriander.
Coconut oil is a healthy option to use for stir-frys as it has a higher melting point and will not become rancid unlike butter, margarine or vegetable oils. Cooking salmon with the skin on will prevent it from drying. Removing the skin after cooking will reduce the fat content of the meal.
This recipe is delicious substituting the salmon for chicken breast. Vegetarians and vegans can opt to use firm sliced tofu or tempeh. Leave out the garlic if you are fructose intolerant.