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
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
Method
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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.
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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.