Noodle bowl salad

Ingredients

• 125g Rice Noodles
• 200g Sugar Snap Peas
• 2 tsp Sesame Seed Oil
• 4 sliced Spring Onions
• Handful Coriander
• 150g Hot Smoked Flaked Salmon
• To serve Pretzels
• 3 tablespoons Soy Sauce
• 1 tablespoon Clear Honey
• 1 tablespoon Lemon Juice
• 1 tablespoon Ground Nut Oil
• 1 clove finely chopped Garlic
• Knob Ginger

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Place the rice noodles in a large bowl and cover with boiling water.
2. Add the sugar snap peas to the same bowl and leave to soften for 4 minutes.
3. Tip everything into a colander, rinse under cold water until cool, then drain well.
4. Return the noodles and sugar snaps to the bowl and stir through the sesame seed oil.
5. Whisk together the soy sauce, honey, lemon juice, groundnut oil, garlic and ginger to make a dressing.
6. Scatter the spring onions, coriander and flaked salmon over the noodles.
7. Pour the dressing over the top and toss gently to combine without breaking up the salmon too much.
8. Serve in bowls with pretzels alongside.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.