Noodle bowl salad
This vibrant Noodle Bowl Salad balances bright, zesty flavors with satisfying textures—chewy rice noodles mingle with crisp sugar snap peas and tender hot smoked salmon, all tied together by a tangy soy-honey-lemon dressing. The dish surprises with an unexpected crunch from crushed pretzels, adding depth without overpowering the delicate balance of sweet, salty, and citrus notes. It’s a refreshing, no-cook meal that delivers bold taste and playful contrast in every bite. Perfect for warm days or when a light yet flavorful dish is in order.
Ingredients
- 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
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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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