Noodle bowl salad
- Preparation and cooking time
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- ½ x 250g pack medium rice noodles
- 200g sugar snap peassliced lengthways
- 2 tsp sesame oil
- 4 spring onionsthinly sliced diagonally
- pack corianderroughly torn
- 150g pack hot smoked flaked salmon
- pretzel or breadroll, to serve
For the dressing
- 3 tbsp soy sauce
- 1 tbsp clear honey
- 1 tbsp lemon juice
- 1 tbsp groundnut or sunflower oil
- 1 plump garlic clovefinely grated
- knob root gingercoarsely grated
Nutrition: per serving
- kcal476
- fat14g
- saturates3g
- carbs66g
- sugars6g
- fibre2g
- protein25g
- salt6.02g
Method
step 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.
step 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.
