- Cook Time: 20 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 476
- Carbohydrate Content: 66g
- Fat Content: 14g
- Fiber Content: 2g
- Protein Content: 25g
- Saturated Fat Content: 3g
- Sodium Content: 6.02g
- Sugar Content: 6g
Noodle bowl salad Recipe
Noodle bowl salad is a Vietnamese recipe for 2 people, takes only 15 mins; recipe has rice noodle, sugar snap pea and sesame oil.
Ingredients
- Coriander - pack coriander, roughly torn
- Garlic Clove - 1 plump garlic clove, finely grated
- Spring Onion - 4 spring onions, thinly sliced diagonally
- Soy Sauce - 3 tbsp soy sauce
- Sesame Oil - 2 tsp sesame oil
- Lemon Juice - 1 tbsp lemon juice
- Sunflower Oil - 1 tbsp groundnut or sunflower oil
- Bread - pretzel or bread roll, to serve
- Root Ginger - knob root ginger, coarsely grated
- Honey - 1 tbsp clear honey
- Salmon - 150g pack hot smoked flaked salmon
- Sugar Snap Pea - 200g sugar snap peas, sliced lengthways
- Rice Noodle - 1/2 x 250g pack medium rice noodles
Instructions
- 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.