- ½ x 250g pack medium rice noodles
- 200g sugar snap peas, sliced lengthways
- 2 tsp sesame oil
- 4 spring onions, thinly sliced diagonally
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
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 is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 plump garlic clove, finely grated
- knob root ginger, coarsely grated
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.
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.
Give it a twistUse flaked smoked trout instead of salmon, and try sliced green beans or asparagus tips in place of the peas.
To take to the picnicPut salad into sealable containers and pack the dressing separately. Toss together before tucking in.