Lemongrass Salmon With Crunchy Vegetable Salad Recipe

Ingredients For Lemongrass Salmon With Crunchy Vegetable Salad Recipe

• 100 gram Dried vermicelli noodles
• 100 gram Sugar snap peas, trimmed
• 2 Long red chillies
• 1 stalk Lemongrass, bruised
• 4 Kaffir lime leaves, torn
• 4 centimeter Piece fresh ginger, peeled, thinly sliced
• 150 gram 4 boneless salmon fillets
• 2 tablespoon Fish sauce
• 2 tablespoon Lime juice
• 1 tablespoon Vegetable Oil
• 1 Baby wombok, shredded
• 125 gram Bean sprouts, trimmed
• 1 Lebanese cucumber, halved, thinly sliced
• 2 Carrots, cut into long matchsticks
• 125 gram Cherry Tomatoes, Quartered
• 3 Green Onions, Thinly Sliced
• 0.5 cup Unsalted roasted cashew nuts, roughly chopped
• Lime wedges, to serve