Noodle bowl salad

Seafood · Vietnamese

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Rice Noodles125g

Sugar Snap Peas200g

Sesame Seed Oil2 tsp

Spring Onions4 sliced

CorianderHandful

Hot Smoked Flaked Salmon150g

PretzelsTo serve

Soy Sauce3 tablespoons

Clear Honey1 tablespoon

Lemon Juice1 tablespoon

Ground Nut Oil1 tablespoon

Garlic1 clove finely chopped

GingerKnob

Method 0/4 steps

step 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.

step 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.

00:00:00

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.