Noodle bowl salad

Name: Noodle bowl salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Vietnamese
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 Soy Sauce; 1 tablespoon Clear Honey; 1 tablespoon Lemon Juice; 1 tablespoon Ground Nut Oil; 1 clove finely chopped Garlic; Knob Ginger

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 46 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 28 min total

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 Soy Sauce
1 tablespoon Clear Honey
1 tablespoon Lemon Juice
1 tablespoon Ground Nut Oil
1 clove finely chopped Garlic
Knob Ginger

Step-by-step instructions

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.

Why this works on a weeknight

Noodle bowl salad genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Noodle Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Noodle bowl salad actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍜 Noodle Bowls Seafood Vietnamese ⚡ 30-Min Dinner