1 package Zero organic konjac noodle (Shirataki noodles)
100g Aoraki cold smoked salmon (optional)
1 Lebanese cucumber, cut into sticks
1 ripe avocado, peeled, cubed, drizzled with lemon
1 spring onion, chopped
1 Tbs toasted sesame seeds
Ginger dressing:
2 Tbs tamari sauce
1 teaspoon finely grated ginger
1 Tbs maple syrup
2 Tbs rice vinegar
1 Tbs toasted sesame oil

Need to top up on pantry essentials?

shop now


1. Drain the noodles and rinse for 1 minute under running water, then pat dry with a paper towel. Heat a non-stick pan and when hot, add rinsed noodles and dry fry them for 5-8 minutes or until they become firmer to the touch. Chill the noodles completely.

2. In a small mixing bowl combine all ingredients for the dressing and mix using a small whisk. 

3. Combine noodles, cucumber, avocado and dressing in a serving bowl. Arrange the slices of smoked salmon. Sprinkle the salad with chopped spring onion and slightly crushed sesame seeds. 

-Recipe by Leno Regush