Noodle bowl salad
Noodle bowl salad — a Vietnamese seafood recipe of chilled noodles, vibrant herbs, and tender seafood.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Vietnamese, Dinner
Ingredients
- 125 g rice noodles
- 200 g sugar snap peas
- 2 tsp sesame seed oil
- 4 g spring onion
- 1 pcs handful coriander
- 150 g hot smoked flaked salmon
- 1 pcs to serve pretzels
- 3 ml soy sauce
- 1 tbsp clear honey
- 1 tbsp lemon juice
- 1 tbsp ground nut oil
- 1 clove finely chopped garlic
- 1 pcs knob ginger
Instructions
- Place the noodles in a large bowl.
- Pour boiling water over the noodles until they are fully covered.
- Add the sliced sugar snap peas to the bowl and let them soak for 4 minutes.
- Pour the contents into a colander to drain the noodles and sugar snaps.
- Rinse under cold running water to cool them, then drain again.
- Return the cooled noodles and sugar snaps to a bowl and coat with the sesame oil.
- Combine the dressing ingredients and whisk until smooth.
- Heap the spring onions, coriander and salmon on top of the noodles.
- Drizzle the dressing over everything and toss gently to combine.
- Serve with a pretzel or a bread roll.