Serves:4
Difficulty:Easy
Ingredients:
- 60ml Chang's Gluten Free Tamari Light Soy Sauce
- 60ml Chinese rice wine
- 2 tablespoons Chang's Original Hoisin Sauce
- 1 tablespoons brown sugar
- 375g salmon
- Vegetable spray oil
- 2 teaspoons honey
- Crunchy noodle salad
- ¼ Chinese cabbage
- 2 green onions, sliced thinly
- 1 red capsicum
- 1 cucumber
- 200g snow peas
- 100g Chang's Traditional Super Lo-Cal Noodles
Method:
- In a shallow bowl, combine Chang's Gluten Free Tamari Light Soy Sauce, rice wine, Chang's Original Hoisin Sauce and brown sugar. Place salmon in the marinade. Cover and marinate for 30 minutes.
- Combine salad ingredients; set aside.
- Remove salmon from marinade and transfer marinade to a small saucepan.
- Heat a non-stick pan with oil and cook salmon to taste
- In a small saucepan, heat reserved marinade with honey until sauce reduces and thickens slightly.
- Divide salad among serving plates and top with salmon. Drizzle with reduced marinade and sprinkle with sesame seeds.
