Dinner · Vietnamese

Noodle bowl salad

Name: Noodle bowl salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
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

A fresh and vibrant Vietnamese-inspired seafood salad featuring hot smoked salmon, sugar snap peas, and rice noodles tossed in a zesty ginger-garlic dressing.

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Prep: 15 min
Cook: 5 min
Total: 20 min
Serves: 2
Level: Easy

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Method

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

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