Noodle bowl salad

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Fresh and healthy salad for picnic fare


  • ½ x 250g pack medium rice noodles
  • 200g sugar snap peas, sliced lengthways
  • 2 tsp sesame oil
  • spring onions, thinly sliced diagonally
  • pack coriander, roughly torn
  • 150g pack hot smoked flaked salmon
  • pretzel or bread roll, to serve

For the dressing

  • 3 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tbsp lemon juice
  • 1 tbsp groundnut or sunflower oil
  • 1 plump garlic clove, finely grated
  • knob root ginger, coarsely grated


  1. 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.
  2. 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.

Recipe from Good Food magazine, July 2004

By Barney Desmazery

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