5-A-Day Trout Noodle Power Salad
Your next meal plan just got a serious glow-up! This 5-A-Day Trout Noodle Power Salad is your delicious shortcut to feeling like a nutritional superhero. We're talking high-protein trout mingling with a rainbow of crunchy veggies. It’s gluten-free, pescatarian-approved, and ready in under 40 minutes.
Ingredients
vermicelli rice noodles200 g
edamame beans320 g
rapeseed oil1 tsp
kale200 gtough stalks removed
purple cabbages320 g
orange peppers320 g
spring onions6 whole
coriander30 g
trout fillets560 g
orange juice200 ml
carrots2 whole
red peppers2 whole
lime juice5 tbsp
ginger8 g
peanut butter4 tbsp
reduced-salt soy sauce2 tbsp
red chillis2 whole
Instructions
Chef's Tips
For a vegan alternative, swap the trout for firm tofu or tempeh. Press the tofu/tempeh to remove excess water, then pan-fry until golden and crispy.
You can prepare the dressing and chop the vegetables ahead of time to make assembly quicker. Store them separately in the refrigerator.
Adjust the amount of red chilli in the dressing to your preferred level of spice. For a milder dressing, omit the chilli.
Cook the Edamame Beans
Place the edamame beans in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 4-5 minutes. Set aside.
Sauté the Kale
Heat half of the rapeseed oil in a pan over a medium heat. Add the finely chopped kale and cook for 2-3 minutes until softened. Set aside with the edamame beans.
Prepare the Noodles
Place the wholemeal rice noodles in a bowl, pour boiling water over them, cover, and let stand for 4 minutes. Drain the noodles and allow them to cool completely.
Assemble the Salad
Finely slice the carrots, purple cabbage, red pepper, orange pepper, and spring onions. Finely chop the coriander and red chillies. In a large bowl, combine the sliced vegetables, chopped coriander, edamame beans, kale, and cooled noodles.
Prepare the Dressing
Mince the garlic cloves and grate the ginger. In a separate bowl, whisk together the orange juice, peanut butter, lime juice, ginger, reduced-salt soy sauce, and chopped red chillies until the dressing is smooth and runny. Pour the dressing over the salad and mix well. Keep the salad chilled until ready to serve.
Cook the Trout
Brush a non-stick pan with the remaining rapeseed oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 minutes on each side, or until the fish turns opaque and is cooked through.
Serve
Serve the pan-fried trout fillets alongside the vibrant noodle salad.
