Salmon noodle salad

Whenever I’m tempted to just grab an instant noodle pot to take to my desk, I seek out these ingredients in my cupboard and freezer – it’s almost as quick, and so much healthier.

Make in 5 minutes
Serves 1
– gluten-free
– dairy-free


  • 50g instant rice noodles (I use MAMA Instant Rice Vermcelli Noodles)
  • 50g frozen soya beans
  • 100g tinned salmon
  • 2 spring onions, finely chopped
  • 2 sprigs of coriander, finely chopped


1. Add to noodles and soya beans into a bowl and cover with boiling water. Leave to cook for 3 minutes.

2. Drain the noodles and soya beans and mix with the salmon, spring onion and coriander.




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