
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.

Rice Noodles
125g

Sugar Snap Peas
200g

Sesame Seed Oil
2 tsp

Spring Onions
4 sliced

Coriander
Handful

Hot Smoked Flaked Salmon
150g

Pretzels
To serve

Soy Sauce
3 tablespoons

Clear Honey
1 tablespoon

Lemon Juice
1 tablespoon

Ground Nut Oil
1 tablespoon

Garlic
1 clove finely chopped

Ginger
Knob