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Noodle bowl salad

Fresh and healthy salad for picnic fare

  • Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 476
  • Carbohydrates 66
  • Saturated Fat 3
  • Sugar 6
  • Protein 25
  • Fat 14
  • Fibre 2
  • Salt 6.02

Nutrition per serving

  • Calories 476
  • Carbohydrates 66
  • Saturated Fat 3
  • Sugar 6
  • Protein 25
  • Fat 14
  • Fibre 2
  • Salt 6.02

Ingredients

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

Tip

Give it a twist
Use flaked smoked trout instead of salmon, and try sliced green beans or asparagus tips in place of the peas.

To take to the picnic
Put salad into sealable containers and pack the dressing separately. Toss together before tucking in.

Method

  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.

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