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

    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
  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.
To take to the picnic
Put salad into sealable containers and pack the dressing separately. Toss together before tucking in.


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