2 Serves
15 Mins
Place the noodles in a large mixing bowl and pour boiling water over them until fully submerged.
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Vitamin K
204 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
809 µg / 400 µgCalcium
909 mg / 1,300 mgIron
32 mg / 18 mgMagnesium
736 mg / 420 mgPhosphorus
887 mg / 1,250 mgPotassium
4371 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
11 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the sliced sugar snap peas to the bowl with the noodles and let them steep for 4 minutes.
Drain the noodle and pea mixture using a colander, then rinse under cold water until completely cooled.
Return the drained noodles and peas to the bowl and toss thoroughly with sesame oil.
In a separate small bowl, whisk together your chosen salad dressing ingredients.
Top the noodles with spring onions, fresh coriander, and flaked salmon, then drizzle with the prepared dressing and toss to combine.
Serve the salad immediately with a side of crusty bread or a pretzel.
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Vietnamese