Noodle Bowl Salad
A fresh Vietnamese-style noodle salad with sugar snap peas, hot-smoked salmon, herbs, and a sweet-savoury soy dressing.
- 15 min
- 430 kcal
- Pescatarian
- Vietnamese
- Salad
- Seafood
Mellowpan tip: Ready in 15 min. A good one for a busy weeknight.
Ingredients
For 2 servings
Tap what you already have.
Steps
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Step 1:
Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
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Step 2:
Add the sliced sugar snap peas and leave for 4 minutes.
4 min -
Step 3:
Drain in a colander, rinse under cold running water to cool, then drain again.
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Step 4:
Transfer to a bowl and toss with the sesame seed oil.
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Step 5:
Mix the soy sauce, clear honey, lemon juice, groundnut oil, garlic, and ginger to make the dressing.
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Step 6:
Pile the spring onions, coriander, and hot-smoked flaked salmon onto the noodles.
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Step 7:
Pour over the dressing and toss everything together.
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Step 8:
Serve with a pretzel or bread roll.
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