Noodle bowl salad
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein18 %23 g
- Carbs56 %72 g
- Fat26 %15 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 521 kcal | 152 kcal |
| Protein | 23 g | 6.7 g |
| Carbs | 72 g | 21.1 g |
| Fat | 15 g | 4.4 g |
One serving is about 342 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty25/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Vietnamese
Ingredients
- 3 tablespoons Soy sauce
- 1 clove Garlic (finely chopped)
- pieces Ginger
- handfuls Coriander
- 1 tablespoon Lemon Juice
- 4 Spring Onions (sliced)
- 1 tablespoon Honey
- 125 g Rice Noodles
- 2 teaspoons Sesame Seed Oil
- 200 g Sugar Snap Peas
- 1 tablespoon Peanut Oil
- 150 g Hot Smoked Flaked Salmon
- Pretzels (To serve)
Instructions
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.
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.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
