Noodle bowl salad

• ½ x 250g pack medium rice noodles g
• sugar snap peas↗200g g

  sliced lengthways

• sesame oil↗ tsp
• spring onions↗4

  thinly sliced diagonally

• coriander

  roughly torn

• hot smoked flaked salmon↗150g g
• pretzel or bread↗

  roll, to serve

• soy sauce↗ tbsp
• clear honey↗ tbsp
• lemon juice↗ tbsp
• groundnut or sunflower oil↗ tbsp
• plump garlic clove↗1

  finely grated

• knob root ginger

  coarsely grated

Step-by-step instructions

1. 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. 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.