Salmon Teriyaki Noodle Salad | Australia

Ingredients

• 4 Salmon fillets (130-150g each), skin on
• 145g Lee Kum Kee Teriyaki Stir-fry Sauce
• 220g Glass or rice noodles
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 2 Spring onions, sliced
• 1 Carrot, in peels or long strips
• 200g Red cabbage, shredded
• 100g Sugar snap peas, ends trimmed off and sliced lengthwise
• 4 tbsp Coriander leaves, roughly chopped
• 4 tbsp Mint leaves, roughly chopped
• 4 tbsp Mint & coriander leaves, roughly chopped
• 1 Lime, cut into wedges
• 4 tbsp Macadamias, lightly toasted & roughly chopped
• 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 2 tbsp Lime juice
• 2 tsp Ginger, minced
• 2 tsp Honey, or to taste
• 1 Garlic clove, crushed