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Our Delicious Recipes
Ginger Noodle Salad With Salmon
- 500 g salmon fillet, skin removed
- 1 tablespoon oil
- 1 avocado, halved and stone removed
- 500 g dried soba noodles
- 3 tablespoons pickled ginger, well drained and shredded
- 80 g mizuna, trimmed
- 80 ml soy sauce combined with 1 tablespoon lemon juice
- 1 tablespoon black sesame seeds
- Serve with Morning Afterburn (Hot Chilli Mango Sauce)
1 Place the salmon in a bowl and rub the surface with the oil, salt and pepper. Slice each avocado half lengthways into quarters, then cut each quarter into 1 cm long pieces from the base to the stem end.
2 Heat a large frying pan over medium-high heat, and just before the pan begins to smoke add the salmon. Cook for 3 minutes on each side. Remove from the pan and allow to cool
3 Bring a large saucepan of water to the boil. Add the noodles and stir to separate. Return to the boil, and then add 250 ml cold water. Repeat this step three times as the water just comes to the boil. Drain and rinse under cold water until the noodles are cold
4 Combine the noodles, avocado, ginger and mizuna in a large bowl. Flake the salmon into small pieces with a fork or your fingers and add to the noodles with any juices, then add the soy sauce. Gently toss until well combined.
5 To serve divide the noodle salad among the serving dishes and sprinkle with the sesame seeds and serve with the hot chilli mango sauce.
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