Ingredients: 250g Liviva Shirataki Spaghetti 500g skinless salmon fillets 2 tbsp brown sugar 2 tbsp fish sauce 1 garlic clove, crushed 1 Lebanese cucumber, seeded, julienned 1 large carrot, peeled, julienned 1 cup mint leaves 1 cup coriander leaves 2 spring onions, thinly sliced 1/3 cup (45g) roasted peanuts, chopped
Dressing 2 tbsp fish sauce 1 lime, juiced 2 tbsp brown sugar 1 long red chilli, thinly sliced 1 garlic clove, crushed
Directions: Step 1 Place salmon in a glass or ceramic dish. Combine sugar, fish sauce and garlic in a jug. Pour over salmon and toss to coat. Set aside for 30 mins to marinate. Step 2 Rinse Shirataki Noodles under water, and pat until fully dry. Step 3 Heat a barbecue grill or chargrill on medium-high. Cook salmon for 3 mins on one side. Turn and cook for 2 mins or until just cooked. Transfer to a plate. Break into large pieces. Step 4 To make the dressing, combine fish sauce, lime juice, sugar, chilli and garlic in a small jug. Stir until sugar dissolves. Step 5 Divide the noodles among serving bowls. Arrange salmon, cucumber, carrot, mint, coriander and spring onion over the noodles. Sprinkle the peanuts over the top. Drizzle with dressing and serve immediately.