Lunch · Vietnamese

Smoked Salmon Rice Noodle Bowl

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 14, 2026

This cold noodle bowl comes together in about 15 minutes and needs no real cooking, just a soak in boiling water. Flaked hot smoked salmon, crisp sugar snaps, and a bright soy honey dressing make it feel fresh and satisfying at once.

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Smoked Salmon Rice Noodle Bowl

Why you'll love this

  • Ready in about 15 minutes with no stove time
  • Fresh, light, and full of texture
  • Uses shortcut smoked salmon, no cooking protein needed
  • Easily doubled for meal prep

EveryDayMeal recipe

Smoked Salmon Rice Noodle Bowl

Prep
10m
Cook
5m
Total
15m
Serves
2
Level
Easy

Ingredients

  • 125g rice noodles
  • 200g sugar snap peas, sliced
  • 2 tsp sesame seed oil
  • 4 spring onions, sliced
  • handful fresh coriander
  • 150g hot smoked flaked salmon
  • pretzels or a bread roll, to serve
  • 3 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tbsp lemon juice
  • 1 tbsp groundnut oil
  • 1 clove garlic, finely chopped
  • 1 knob of ginger, grated

Equipment

  • Large heatproof bowl
  • Colander
  • Small whisk or fork
  • Grater

Instructions

  1. Put the rice noodles in a large heatproof bowl and pour over enough boiling water to cover them completely, then add the sliced sugar snaps and leave to soak for 4 minutes so the noodles soften and the peas turn bright and just tender.
  2. Drain the noodles and peas in a colander, then run them under cold water until fully cool so they stop cooking and do not clump, and drain well again.
  3. Tip the noodles and peas into a bowl and toss with the sesame oil, which keeps the strands loose and adds a nutty backbone to the dish.
  4. Whisk together the soy sauce, honey, lemon juice, groundnut oil, garlic, and ginger until the honey dissolves and the dressing tastes balanced between salty, sweet, and sharp.
  5. Pile the spring onions, coriander, and flaked salmon onto the noodles, pour over the dressing, and toss gently so everything is coated without breaking up the salmon too much. Serve straight away with pretzels or a bread roll.

Tips from the kitchen

  • Use hot smoked salmon rather than cold smoked, as it flakes into meaty pieces that hold up when tossed.
  • Taste the dressing before adding and adjust with a little more honey if it is too salty or lemon if it needs lift.
  • Cool the noodles thoroughly under cold water or they will turn sticky and gummy.

Estimated nutrition per serving: 480 cal · 24g protein · 58g carbs · 16g fat

Make it your own

  • Swap salmon for cooked prawns or shredded chicken.
  • Add julienned carrot or cucumber for extra crunch.
  • Use lime juice instead of lemon for a more classic Vietnamese edge.

Storing & make-ahead

Best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if making ahead and toss just before serving.

Good to know

Can I make this ahead?
Yes, prep the noodles, veg, and dressing separately and combine just before eating so the noodles stay loose.
What if I only have cold smoked salmon?
It works, but tear it into ribbons and fold in gently at the end since it is more delicate than hot smoked.
Is this served hot or cold?
Cold or room temperature, which makes it ideal for lunch or warm weather.
Can I make it gluten free?
Use tamari in place of soy sauce and skip the pretzels or serve gluten free bread alongside.

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