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Salmon vermicelli rice noodles bowl

Refreshing and full of vibrant herbs and vegetables... topped with salmon! This dish can also be substituted with your preferred meat or avocado for a vegan option.


Makes two bowls

  • 2 150g pieces of salmon

  • 200g vermicelli noodles (dried weight)

  • 200g cucumber, grated or spiralized

  • 1 carrot, grated or spiralized

  • 1/4 red onion, thinly sliced

  • 1 red capsicum, thinly sliced

  • Handful of mint, chopped

  • Handful of Thai basil leaves, chopped

Note: depending on the day of what's in my fridge, I will add more ingredients listed below. If you are starting from scratch with ingredients it is not 'essential' to buy all the items as it will become quite expensive. If you have these items, throw them in!

  • Snap peas, finely sliced

  • Handful of chopped spinach leaves

  • Handful of cherry tomatoes, quartered

  • Spring onions, thinly sliced.


  • 4 small limes, juiced

  • 1/2 teaspoon of fish sauce (do not include for vegan sauce) 

  • 1 garlic clove, finely chopped or minced

  • 1 tsp of ginger, finely chopped or minced

  • Approximately 3cm of finely sliced lemongrass

  • Peanut sauce (either a pre made sauce or peanut butter)

  • Water (amount varies, add enough to make the sauce thin to coat salad)


  • Prepare all salad ingredients.

  • Prepare sauce by mixing all ingredients together well. Use water to thin sauce if required.

  • Boil water in a pot or boil water in kettle to coat noodles. Cook as per cooking instructions. Most noodle varieties will instruct to coat noodles with hot water, or place into boiling water (turn heat off) and watch closely as noodles should only take a few minutes to cook.

  • Remove and run under cold water while straining.

  • Coat salmon with salt and pepper and add to lightly oiled hot pan.

  • Note: if you have skin on salmon, this can easily be removed during cooking. Place salmon skin down and press down for 30 seconds. Turn salmon over and skin should peel off due to the fat in between the skin and meat melting... too easy!

  • Grill on one side for 2-3 minutes, flip salmon.

  • Add 1/4 cup of water and cover with lid for 3 minutes.

  • Assemble bowl, noodles at bottom followed by any order of salad.

  • Top with salmon. Either whole or flake before using.

  • Pour sauce over before eating.

  • This dish is great to make earlier in the day and store in fridge for a ready to go dinner. Keep sauce seperate before eating if so.

  • Enjoy

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