Safety-scanned gluten-free recipe

Noodle bowl salad

Name: Noodle bowl salad
Ingredients: 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 certified gluten-free coconut aminos; 1 tablespoon Clear Honey; 1 tablespoon Lemon Juice; 1 tablespoon Ground Nut Oil; 1 clove finely chopped Garlic; Knob Ginger

Imported with attribution from TheMealDB and screened by GlutenChat’s hidden-gluten safety scanner.

Prep: Not provided
Cook: Not provided
Serves: Not provided

Noodle bowl salad — Image processed for GlutenChat at 1200 × 675 WebP where available.

Ingredients

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Directions

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.

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Source: TheMealDB