Noodle bowl salad

Noodle bowl salad

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(3 ratings)

Cook: 15 mins - 20 mins


Serves 2
Fresh and healthy salad for picnic fare

Nutrition and extra info

Nutrition per serving

  • kcalories476
  • fat14g
  • saturates3g
  • carbs66g
  • sugars6g
  • fibre2g
  • protein25g
  • salt6.02g
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  • ½ x 250g pack medium rice noodles
  • 200g sugar snap peas, sliced lengthways
  • 2 tsp sesame oil
  • 4 spring onion, thinly sliced diagonally

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • pack coriander, roughly torn
  • 150g pack hot smoked flaked salmon



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • pretzel or bread roll, to serve

For the dressing

  • 3 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp lemon juice
  • 1 tbsp groundnut or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 plump garlic clove, finely grated
  • knob root ginger, coarsely grated

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  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.

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Comments (5)

zetallgerman's picture
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Am currently sitting at my desk and tucking into this yummy salad... the whole office is envious, haha! I did mine with prawns, edamame, mushrooms, mangetout and soba noodles (buckwheat). I did have to tweak the dressing a little (too salty for my taste) but otherwise, this is divine!

eve168's picture

Really tasty dish but I added beansprouts for extra crunch and used peppered mackerel and prawns instead of salmon, also added chilli to the dressing I enjoyed it very much.

pigkate's picture
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I made a hot version of this by frying finely chopped garlic and ginger in sesame oil, adding asparagus, noodles and finally the dressing. This made a very flavoursome and fresh accompaniment to salmon sashimi.

kasiakoczwara's picture
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We enjoy it for picnik, but all I can say- GOOD, but not GREAT.

liviwilkes's picture

yummy - I substituted salmon for tinned crab, a delicious filling midweek lunch, oh, and put some toasted cashews with it too.

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