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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.

Course Main Course, Side Dish
Cuisine Asian
Keyword noodle salad, noodles, ramen noodles
Prep Time 20 minutes
Cook Time 10 minutes
chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 500 kcal
Author Denisse

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

  1. Heat noodles according to package directions. Transfer to a large bowl and toss with sweet chili sauce packet. Set aside to cool.
  2. 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.
  3. Add salmon, snap peas, cabbage and mint to the noodles and toss to combine.
  4. 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.