Thai noodle salad with grapefruit and salmon recipe
375g packet fresh rice noodles
125g cherry tomatoes, quartered
2tbsp Thai fish sauce
grated zest and juice of 1 lime
1 tbsp soft brown sugar
1 large red chilli, seeded and finely chopped
411g grapefruit segments in juice, drained and juice reserved
½ cucumber, peeled, seeds removed and thinly sliced
2 carrots, cut into matchsticks
4 spring onions, thinly sliced
100g pack smoked salmon slices, torn into pieces
large handful chopped coriander leaves
3tbsp chopped mint
Tip the noodles into a bowl then cook in the microwave according to the pack instructions. While cooking make a dressing. Crush the tomatoes with a wooden spoon and mix with the fish sauce, lime zest and juice, sugar, chilli, and 4 tbsp grapefruit juice. Toss into the hot noodles and leave to cool completely or until they are warm.
