Vietnameseby TheMealDBNoodle bowl saladServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+125g Rice Noodles200g Sugar Snap Peas2 tsp Sesame Seed Oil4 sliced Spring OnionsHandful Coriander150g Hot Smoked Flaked SalmonTo serve Pretzels3 tablespoons Soy Sauce1 tablespoon Clear Honey1 tablespoon Lemon Juice1 tablespoon Ground Nut Oil1 clove finely chopped GarlicKnob GingerStepsStep-by-step0 of 2 done1Drop 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.2Mix 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.Source: TheMealDB
