Asian Noodle Salad with Mackerel
Servings
4
Prep Time
40 minutes
Difficulty
Intermediate
Ingredients
- 2 cans King Oscar Mackerel in Sweet Thai Chili Sauce (reserve sauce)
- 12 oz vermicelli noodles (can substitute thin spaghetti noodles)
- 1/4 head purple cabbage, thinly sliced
- 1 medium-large carrot, peeled and julienned
- 2-3 Persian cucumbers, thinly sliced
- 2-3 stalks green onions, thinly sliced
- 1-2 chili peppers, thinly sliced (optional)
- 1 tbsp toasted sesame seeds
Bold Asian flavors meet mild, tender North Atlantic mackerel in this sweet, tangy noodle salad with Sweet Thai Chili Sauce and lots of veggies.
Instructions
- Bring large pot of water to a boil and cook noodles according to package directions.
- Drain noodles well and add to mixing bowl.
- Add cabbage, carrots, cucumbers and toss with the noodles.
- Add the mackerel along with all the sweet Thai chili sauce from the can over the noodles.
- Gently combine to coat the noodles and vegetables with the sauce and to break the mackerel into chunks.
- Serve with additional sliced chilies if desired and sprinkle with toasted sesame seeds.
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