Noodle bowl salad

Noodle bowl salad

This vibrant noodle bowl salad is a delightful combination of tender rice noodles, crisp sugar snap peas, and aromatic herbs, all tossed with rich smoked salmon and a tangy, flavorful dressing. It's a refreshing and easy-to-prepare dish perfect for a light lunch or dinner.

Seafood

Prep Time

15 min

Cook Time

4 min

Servings

2

Noodle bowl salads are popular across many Asian cuisines, celebrated for their fresh ingredients and balanced flavors. This particular recipe highlights the delicate texture of rice noodles alongside crunchy sugar snap peas, enhanced by the nutty aroma of sesame oil and the smoky depth of hot smoked salmon. The dressing, a harmonious blend of soy sauce, honey, lemon juice, ground nut oil, garlic, and ginger, adds both sweetness and zing to elevate the dish. This salad works wonderfully as a standalone light meal or as part of a larger spread featuring Asian-inspired dishes. Pair it with some crispy spring rolls or steamed dumplings, and a chilled jasmine tea or light white wine for a refreshing and satisfying dining experience. The recipe's simplicity and quick preparation make it ideal for busy weeknights or when you want a nutritious meal without fuss. Using fresh herbs like spring onions and coriander adds bright flavor notes and a pop of color, making the salad as visually appealing as it is delicious.

Ingredients

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

Instructions

Begin by placing the rice noodles into a large, heatproof bowl and pour boiling water over them, ensuring they are completely submerged. Add the sliced sugar snap peas to the bowl to briefly blanch them, allowing their vibrant green color and crispness to be locked in. Let this soak for 4 minutes, perfect timing for the noodles to soften just right without becoming mushy. Once the noodles and snap peas have soaked, drain them thoroughly in a colander. To halt the cooking process and keep the noodles tender yet firm, rinse them under cold running water. Give them another good drainage to remove excess moisture. Return them to the bowl and drizzle with the fragrant sesame seed oil; toss gently to coat every strand and pea pod, infusing them with a subtle nuttiness. Next, prepare the dressing by whisking together soy sauce, clear honey, freshly squeezed lemon juice, ground nut oil, finely chopped garlic, and a knob of grated ginger until smooth and well combined. Pile the sliced spring onions, a generous handful of fresh coriander, and the hot smoked flaked salmon over the noodles. Pour the dressing over the top and toss everything together with care to ensure all ingredients are evenly coated with the delicious sauce. Serve the noodle bowl salad immediately, accompanied by crunchy pretzels or a soft bread roll. This provides a delightful textural contrast and rounds out the meal perfectly. Tip: For an extra touch of freshness, garnish with a few lime wedges or sprinkle with toasted sesame seeds before serving.

Quick Info

Prep Time
15 min
Cook Time
4 min
Total Time
19 min
Servings
2

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