Noodle bowl salad

SeafoodVietnamese
Noodle bowl salad

Ingredients

  • Rice Noodles· 125g
  • Sugar Snap Peas· 200g
  • Sesame Seed Oil· 2 tsp
  • Spring Onions· 4 sliced
  • Coriander· Handful
  • Hot Smoked Flaked Salmon· 150g
  • Pretzels· To serve
  • Soy Sauce· 3 tablespoons
  • Clear Honey· 1 tablespoon
  • Lemon Juice· 1 tablespoon
  • Ground Nut Oil· 1 tablespoon
  • Garlic· 1 clove finely chopped
  • Ginger· Knob

Instructions

step 1 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.