Noodle bowl salad
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13 Ingredients
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20 min total
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Serves Serves 2
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Easy
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Vietnamese
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Seafood
Recipe byThe ZestyPlate Kitchen
A fresh Vietnamese-style noodle bowl: rice noodles and crisp sugar snaps with flaked hot-smoked salmon, herbs and a sharp soy-honey dressing.
This Vietnamese-style noodle bowl comes together in minutes and stays light on its feet. Rice noodles and crisp sugar snaps get tossed with flaked hot-smoked salmon, a handful of herbs and a sharp soy, honey and lime dressing. It makes a quick, bright lunch with plenty of crunch, and you can swap the salmon for whatever protein you have to hand.
Jump to recipe
Prep 15 min
Cook 5 min
Total 20 min
Easy
Scale:
- 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
Preparation
- Put the noodles in a large bowl and pour over enough boiling water to cover. Add the sliced sugar snaps and leave for 4 minutes. Drain in a colander, rinse under cold running water until cool, then drain again. Tip into a bowl and toss with the sesame oil.
- Stir the dressing ingredients together. Pile the spring onions, coriander and salmon onto the noodles, pour over the dressing and toss everything together. Serve with a pretzel or bread roll.
Tips from the ZestyPlate Kitchen
- Rinse the cooked noodles under cold water to stop them clumping, then toss with the sesame oil.
- Give the sugar snaps only a brief cook so they keep their crunch and colour.
- Make the dressing separately and pour it over right at the end, just before serving.
- Be generous with the fresh herbs. That's where the lift comes from.
Frequently Asked Questions
Easily. Cooked prawns, shredded chicken, tofu or any flaked fish all sit happily in place of the salmon.
Prep the noodles, veg and dressing in advance, but toss it all together only when you're ready to eat so nothing goes soggy.
Rice vermicelli or thin rice noodles keep it light and true to the style. Soak or boil per the packet, then rinse to cool.
Rinse them well in cold water once cooked, then toss through a little sesame oil to keep the strands loose.
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