Noodle bowl salad
Ingrédients
Rice Noodles125g
Sugar Snap Peas200g
Sesame Seed Oil2 tsp
Spring Onions4 sliced
CorianderHandful
Hot Smoked Flaked Salmon150g
PretzelsTo serve
Soy Sauce3 tablespoons
Clear Honey1 tablespoon
Lemon Juice1 tablespoon
Ground Nut Oil1 tablespoon
Garlic1 clove finely chopped
GingerKnob
Instructions
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.
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