Vietnamese · seafood

Noodle bowl salad

Name: Noodle bowl salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice Noodles125 g
Sugar Snap Peas200 g
Sesame Seed Oil2 tsp
Spring Onions4
Coriander
Hot Smoked Flaked Salmon150 g
Pretzels
Soy Sauce3 tbsp
Clear Honey1 tbsp
Lemon Juice1 tbsp
Ground Nut Oil1 tbsp
Garlic1 clove
Ginger

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.
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.