House of Asia > Recipes > Asian salad with rice noodles

Asian salad with rice noodles

15 min

4 servings

slightly spicy

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This quick recipe is full of flavor and color. Perfect for a light lunch or dinner when you want something different—healthy, flavorful, and gluten-free. Vermicelli noodles, vegetables, salmon, and a delicious miso-based sauce—you don't need anything else!

Ryba Pasta Vegetables Mushrooms up to 15 minutes

Ingredients

100 gr House of Asia Gluten-Free Vermicelli Pasta
20 gr House of Asia Sliced Mun Mushrooms
50 ml House of Asia Teriyaki Sauce
1 spoon Young ginger for pink sushi House of Asia
100 g blanched cauliflower, cut into florets
50 g blanched broccoli, cut into florets
50 g carrots cut into sticks
50 g finely chopped chives
1/2 red onion, sliced
200 g salmon
Salt and black pepper to taste

SOS:

1 spoon House of Asia light Shiro miso paste
1 teaspoon House of Asia Ginger Pastes
1 teaspoon House of Asia Light Soy Sauce
2 tablespoons House of Asia Rice Vinegar
2 tablespoons House of Asia Sesame Oil
1 spoon House of Asia Lime Juice
1/2 teaspoon of sugar
5-6 tablespoons of rapeseed oil

A method of preparing

Prepare the pasta according to the package instructions. Then transfer it to a large bowl and cut it into smaller pieces.
Cover the mun mushrooms with boiling water and set aside for a few minutes to swell. Cut into smaller pieces.
Combine all sauce ingredients and mix thoroughly.
Marinate the salmon in teriyaki sauce and bake in an oven preheated to 180°C (350°F) for 15 minutes. Remove and let cool. Then, shred it with a fork and transfer to the bowl with the pasta. Add the remaining salad ingredients, drizzle with the prepared dressing, and mix thoroughly. Season with salt and freshly ground pepper, if necessary.