VietnameseMain course
Noodle bowl salad
This noodle bowl salad is a quick, refreshing meal, perfect for a warm evening. It brings together tender rice noodles, crisp sugar snap peas, and flaky hot-smoked salmon, all tossed in a bright, tangy dressing. The dressing, made with soy sauce, honey, lemon juice, groundnut oil, garlic, and ginger, adds a punchy counterpoint to the mild noodles and salmon. It comes together in about 20 minutes, making it an easy weeknight option.
22 minServes 4
Method
2 steps · 22 min total
- 01
Soak Noodles and Peas
Combine the 125g rice noodles and 200g sliced sugar snap peas in a large bowl. Pour enough boiling water over them to cover, then let them sit for 4 minutes. Drain everything well in a colander, then rinse under cold running water until completely cool. Drain again thoroughly and toss with the 2 teaspoons sesame oil in a clean bowl. - 02
Assemble the Salad
