Name: Noodle bowl salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 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

Home
Recipes
Noodle bowl salad

Noodle bowl salad

Barney Desmazery

Save recipe

Serves 2

Easy

Cook: 15 mins - 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

loading...

Fresh and healthy salad for picnic fare

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal476
fat14g
saturates3g
carbs66g
sugars6g
fibre2g
protein25g
salt6.02g

Method

step 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.
step 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.

RECIPE TIPS

GIVE IT A TWIST

Use flaked smoked trout instead of salmon, and try sliced green beans or asparagus tips in place of the peas.

TO TAKE TO THE PICNIC

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

Recipe from Good Food magazine, July 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now