Asian Salmon Noodle Salad PRINT
|8||oz spaghetti, broken in half|
|1||tbsp grated ginger|
|4||tsp sesame oil|
|3||tbsp soy sauce|
|¼||c seasoned rice wine vinegar|
|1||c shredded carrot|
|2||c matchstick-size cucmber pieced|
|10||oz grilled salmon, cut into small chunks|
|2||tbsp chopped fresh coriander|
|1||tbsp toasted sesame seeds|
Cook spaghetti in boiling water until cooked al dente. Drain.
In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar. In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander. Pour in dressing and toss to coat salad. Garnish with sesame seeds.