Vietnamese Seafood recipe.
125g Rice Noodles 200g Sugar Snap Peas 2 tsp Sesame Seed Oil 4 sliced Spring Onions Handful Coriander 150g Hot Smoked Flaked Salmon To serve Pretzels 3 tablespoons Soy Sauce 1 tablespoon Clear Honey 1 tablespoon Lemon Juice 1 tablespoon Ground Nut Oil 1 clove finely chopped Garlic Knob Ginger
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.