Noodle bowl salad
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 20 min
- Effort
- Some steps
Ingredients
×1
- 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
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. step 2 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.
Tags
- seafood
- noodles
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.