Noodle bowl salad
½ x 250g pack medium rice noodles
200g sugar snap peas, sliced lengthways
2 tsp sesame oil
4 spring onions, thinly sliced diagonally
pack coriander, roughly torn
150g pack hot smoked flaked salmon
pretzel or bread roll, 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 clove, finely grated
knob root ginger, coarsely grated
- 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.
