• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Ingredient

  • 80g organic green noodles
  • Condiments:
  • 40g carrot, cut finely into matchstick size
  • 60g yam bean, finely shredded
  • 50g celery, finely shredded
  • 60g pickled pumpkin, shredded (recipe follows)
  • 80g smoked salmon, torn into pieces
  • 1 tsp toasted sesame seeds
  • Dressing:
  • 4 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp yellow light mustard
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/8 tsp fine Himalaya salt
  • Pinch of sugar
  • Ingredients for pickled pumpkin:
  • 3 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 70g pumpkin, sliced thinly


  1. Combine all the ingredients for the pickle and steep the pumpkin slices for 30 minutes. Remove pumpkin pieces from the vinegar and shred finely. Use as required in the recipe.
  2. Blanch organic green noodles in boiling salted water with a few drops of olive oil for five minutes. Drain and rinse under running tap water for 30 seconds. Drain well and put aside.
  3. Place ready prepared noodles in the base of a serving platter. Arrange the different types of condiments on top of the noodles. Add torn salmon pieces on top.
  4. For the dressing: Combine all the ingredients. Stir well, then refrigerate for at least 15 minutes before using.
  5. Drizzle dressing over the salad. Sprinkle with some sesame seeds and toss the salad.
  6. Serve at once.

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