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Noodle bowl salad

Noodle bowl salad

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2

Fresh and healthy salad for picnic fare

Nutrition: per serving
NutrientUnit
kcal476
fat14g
saturates3g
carbs66g
sugars6g
fibre2g
protein25g
salt6.02g
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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

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

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

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A star rating of 4.6 out of 5.5 ratings
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