Vietnamese · Seafood

Noodle bowl salad

Name: Noodle bowl salad
Cook time: 4 min
Total time: 4 min
Cuisine: Vietnamese
Ingredients: 125g Rice Noodles; 200g Sugar Snap Peas; 2 tsp Sesame Seed Oil; 4 sliced Spring Onions; Handful Coriander; 150g Hot Smoked Flaked Salmon; To serve Pretzels; 3 tablespoons Soy Sauce; 1 tablespoon Clear Honey; 1 tablespoon Lemon Juice; 1 tablespoon Ground Nut Oil; 1 clove finely chopped Garlic; Knob Ginger

lunchdinnerDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

Rice Noodles4½ oz
Sugar Snap Peas7 oz
Sesame Seed Oil2 tsp
Spring Onions4 sliced
CorianderHandful
Hot Smoked Flaked Salmon5¼ oz
PretzelsTo serve
Soy Sauce3 tablespoons
Clear Honey1 tablespoon
Lemon Juice1 tablespoon
Ground Nut Oil1 tablespoon
Garlic1 clove finely chopped
GingerKnob

Instructions

1
Drop the noodles into a large bowl, then pour over enough boiling water to cover.
2
Tip in the sliced sugar snaps and leave for 4 minutes.
3
Drain in a colander, put under cold running water to cool off, then drain again.
4
Tip into a bowl and toss in the sesame oil.
5
Mix the dressing ingredients.
6
Pile spring onions, coriander and salmon onto the noodles, pour over the dressing and toss everything together.
7
Serve with a pretzel or bread roll.