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Vietnamese Noodle Bowl

250g Liviva Shirataki Spaghetti
500g skinless salmon fillets
2 tbsp brown sugar
2 tbsp fish sauce
1 garlic clove, crushed
1 Lebanese cucumber, seeded, julienned
1 large carrot, peeled, julienned
1 cup mint leaves
1 cup coriander leaves
2 spring onions, thinly sliced
1/3 cup (45g) roasted peanuts, chopped

2 tbsp fish sauce
1 lime, juiced
2 tbsp brown sugar
1 long red chilli, thinly sliced
1 garlic clove, crushed

Step 1
Place salmon in a glass or ceramic dish. Combine sugar, fish sauce and garlic in a jug. Pour over salmon and toss to coat. Set aside for 30 mins to marinate.
Step 2
Rinse Shirataki Noodles under water, and pat until fully dry.
Step 3
Heat a barbecue grill or chargrill on medium-high. Cook salmon for 3 mins on one side. Turn and cook for 2 mins or until just cooked. Transfer to a plate. Break into large pieces.
Step 4
To make the dressing, combine fish sauce, lime juice, sugar, chilli and garlic in a small jug. Stir until sugar dissolves.
Step 5
Divide the noodles among serving bowls. Arrange salmon, cucumber, carrot, mint, coriander and spring onion over the noodles. Sprinkle the peanuts over the top. Drizzle with dressing and serve immediately.