Noodle bowl salad
This Vietnamese noodle bowl marries hot and cold in one satisfying dish. The warm salmon retains its smokiness against cool noodles and crisp vegetables, a contrast that Vietnamese cooking prizes. Pretzels deliver an unexpected crunch that replaces traditional roasted peanuts, proving this cuisine's flexibility with textural elements. The sesame oil and soy sauce create a dressing that coats rather than drowns, letting each component shine.
Instructions
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..
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