Name: Noodle bowl salad
Cuisine: Vietnamese
Ingredients: 125g Rice Noodles; 200g Sugar Snap Peas; 2 tsp Sesame Seed Oil; 4 sliced Spring Onions; Handful Coriander; 150g Hot Smoked Flaked Salmon; To serve Pretzels; 3 tablespoons Soy Sauce; 1 tablespoon Clear Honey; 1 tablespoon Lemon Juice; 1 tablespoon Ground Nut Oil; 1 clove finely chopped Garlic; Knob Ginger

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Noodle bowl salad

Ingredients

125g Rice Noodles

200g Sugar Snap Peas

2 tsp Sesame Seed Oil

4 sliced Spring Onions

Handful Coriander

150g Hot Smoked Flaked Salmon

To serve Pretzels

3 tablespoons Soy Sauce

1 tablespoon Clear Honey

1 tablespoon Lemon Juice

1 tablespoon Ground Nut Oil

1 clove finely chopped Garlic

Knob Ginger

Instructions

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.

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.