Flaked, sesame crusted salmon, crisp snap peas and cabbage and sweet chili noodles combine for a refreshing chilled summer salad.
This post is sponsored by Annie Chun. All opinions are my own.
You already know from my recent Chilled Udon Noodle Salad post that I’m all about a cold, refreshing noodle salad that’s packed with seasonal veggies. These Chilled Sweet Chili Noodles offer more of that same type of goodness, but with flaky chunks of sesame crusted salmon tossed throughout!
We’re also using Annie Chun’s Sweet Chili Noodle Bowls as a quick and flavorful base. Check out the wide variety of noodle bowl flavors Annie Chun offers- doctoring them up with your preferred fresh vegetables and protein, as we’re doing here, is a great way to get a balanced meal ready in a flash. For these Sweet Chili Noodle Bowls with Salmon, the fresh Hokkien noodles cook lightning fast (we’re talking two minutes!) and are then tossed with a ready made- and super tasty- Korean style Go-chu-jang sauce. All that’s left to do is cook the salmon and toss in snap peas, cabbage and fresh mint and you’ll be in sweet chili noodle heaven in no time!
Why you’ll love these Chilled Sweet Chili Noodles with Salmon
- Crunchy fresh vegetables tossed with fresh noodles in an Asian sweet chili noodle sauce is such a delicious combo! Here we are using snap peas and Napa cabbage. The fact that they don’t need to be cooked cuts down on prep time and
- Yummy sesame crusted salmon adds protein, flavor and texture.
- Loads of fresh mint pairs perfectly with the sweet, spicy chili sauce!
- Serving it chilled allows all the flavors to mingle and makes this a cool and refreshing summer dish.
What you’ll need to make these Sweet Chili Noodles
- 2 Annie Chun Sweet Chili Noodle Bowls, which provide both the noodles and sweet chili sauce for this recipe- keep reading for easy swap ideas if you can’t find this product!)
- 8 ounces salmon
- salt and black pepper
- sesame seeds (I like a combination of black and white sesame seeds)
- vegetable oil for cooking the salmon
- sugar snap peas
- Napa cabbage thinly sliced
- fresh mint leaves
Tips for making sesame crusted salmon
Pat the salmon dry. Season salmon filet with salt and pepper and lightly press sesame seeds onto only the top of the salmon. Heat a bit of oil in a skillet over medium-high heat. When the oil is hot, add the salmon with the sesame seed crusted side facing up. Cook for about 3 minutes, then cover and continue to cook until it feels firm to the touch, about 3-4 minutes more. Do not flip the salmon or many of the sesame seeds will come loose.
Transfer the salmon to a plate and let stand until cool enough to handle, then flake into bite-sized pieces and toss with the noodles and vegetables.
Substitutions
- Luckily, you can purchase Annie Chun’s Sweet Chili Noodle Bowls on Amazon! But if don’t have any on hand you can substitute 8 ounces of cooked Asian style noodles such as soba, ramen or rice noodles and about1/4 cup of homemade or store bought Sweet Chili Sauce (Annie Chun makes that, too!).
- Feel free to leave out the salmon for a delicious vegan meal! Cashews, peanuts, toasted almonds or soybeans would all make nice additions to add a helping of healthy fat and plant-based protein.
More salmon recipes
- Hoisin Glazed Salmon Cauliflower Rice Bowls
- Salmon Poke Bowls
- Salmon with Roasted Grapes
- Salmon with Peach Basil Chutney
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Chilled Sweet Chili Noodles with Salmon
Flaked, sesame crusted salmon, crisp snap peas and cabbage and sweet chili noodles combine for a refreshing chilled summer salad.
Ingredients
- 2 packages Annie Chun Sweet Chili Noodle Bowls
- 8 ounces salmon
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 1 cup sugar snap peas chopped
- 1 cup Napa cabbage thinly sliced
- ½ cup fresh mint julienned
Instructions
- Heat noodles according to package directions. Transfer to a large bowl and toss with sweet chili sauce packet. Set aside to cool.
- Season salmon filet with salt and pepper and sprinkle the top with sesame seeds. Heat oil in a skillet over medium-high heat. When the oil is hot, add the salmon with the sesame seed crusted side up. Cook for about 3 minutes, then cover and continue to cook until it feels firm to the touch, about 3-4 minutes more. Transfer to a plate and let stand until cool enough to handle, then flake into bite-sized pieces.
- Add salmon, snap peas, cabbage and mint to the noodles and toss to combine.
- Chill for at least 1 hour before serving.
Recipe Notes
- Luckily, you can purchase Annie Chun’s Sweet Chili Noodle Bowls on Amazon! But if don’t have any on hand you can substitute 8 ounces of cooked Asian style noodles such as soba, ramen or rice noodles and about1/4 cup of homemade or store bought Sweet Chili Sauce (Annie Chun makes that, too!).
- Feel free to leave out the salmon for a delicious vegan meal! Cashews, peanuts, toasted almonds or soybeans would all make nice additions to add a helping of healthy fat and plant-based protein.
