A fresh Vietnamese-style noodle bowl salad — rice noodles and crisp sugar snaps tossed with flaked hot-smoked salmon, herbs and a zingy soy-honey-ginger dressing.
- 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
Video
Preparation
- Drop the noodles into a large bowl and pour over enough boiling water to cover. Tip in the sliced sugar snaps and leave for 4 minutes. Drain in a colander, rinse under cold running water to cool, then drain again. Tip into a bowl and toss in the sesame oil.
- Mix the dressing ingredients together. Pile the spring onions, coriander and salmon onto the noodles, pour over the dressing, and toss everything together. Serve with a pretzel or bread roll.
