Vietnamese recipe for 2 people, takes only 15 mins; recipe has rice noodle, sugar snap pea, sesame oil, spring onion, coriander, salmon, bread, soy sauce, honey, lemon juice, sunflower oil, garlic clove and root ginger.
Noodle bowl salad
Course: Vietnamese
Servings
2
servings
Prep time
20 mins
Ingredients
- Rice Noodle: 1/2 x 250g pack medium rice noodles
- Sugar Snap Pea: 200g sugar snap peas, sliced lengthways
- Sesame Oil: 2 tsp sesame oil
- Spring Onion: 4 spring onions, thinly sliced diagonally
- Coriander: pack coriander, roughly torn
- Salmon: 150g pack hot smoked flaked salmon
- Bread: pretzel or bread roll, to serve
- Soy Sauce: 3 tbsp soy sauce
- Honey: 1 tbsp clear honey
- Lemon Juice: 1 tbsp lemon juice
- Sunflower Oil: 1 tbsp groundnut or sunflower oil
- Garlic Clove: 1 plump garlic clove, finely grated
- Root Ginger: knob root ginger, coarsely grated
Directions
- 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.
