I am having a love affair with rice noodles at the moment, I could eat them all day everyday. One of my favourite recipes is Chinese Sausage with Barbecue Sauce, Noodles and Greens, Stir Fried Fish with Dill and Rice Noodles is also fantastic, and in this weather you can't beat Thai Yellow Prawn Noodle Soup. But this recipe is for cold rice noodles in a salad. It includes many of my favourite ingredients, hot smoked salmon, sugar snap peas and that lovely Asian dressing. I also added some cooked greens to the dish and it was delicious. I took this for lunch and packed the dressing in a separate pot as I find if I add it in the morning it makes everything mushy.
Noodle Bowl Salad (adapted from Good Food Magazine July 2004)
(12 WW ProPoints per serving)
120g dried rice noodles
200g sugar snap peas, sliced lengthways
4 spring onions, thinly sliced diagonally
pack coriander, roughly torn
100g pack hot smoked flaked salmon
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
Drop the noodles into a large bowl, then pour over enough boiling water to cover, leave for as long as directed on the packet. With 4 mins to go tip in the sliced sugar snap peas. Drain in a colander, put under cold running water to cool off, then drain again.
Meanwhile, mix the dressing ingredients. Pile spring onions, coriander and salmon onto the noodles, pour over the dressing and toss everything together.