Noodle bowl salad

Seafood · Vietnamese classic.

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

Method

1. Bring to a boil — Drop the noodles into a large bowl, then pour over enough boiling water to cover.
2. Continue cooking — Tip in the sliced sugar snaps and leave for 4 minutes.
3. Drain — Drain in a colander, put under cold running water to cool off, then drain again.
4. Mix together — Tip into a bowl and toss in the sesame oil. Mix the dressing ingredients.
5. Continue cooking — Pile spring onions, coriander and salmon onto the noodles, pour over the dressing and toss everything together.
6. Serve — Serve with a pretzel or bread roll.

More Vietnam recipes

• Phở Bò
• Bánh Mì
• Bún Chả
• Gỏi Cuốn
• Cơm Tấm
• Bánh Xèo