A seafood dish from the Vietnamese kitchen.
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
- 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.
Source
This recipe is adapted from TheMealDB (id 53245), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=7EAdKeikJ9o.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/noodle-bowl-salad.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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