Ingredients Makes 4 large servings
| 4 oz | snow peas, trimmed and halved lengthwise (about 11⁄2 cups/375 mL) | 125 g |
| 8 oz | thin (1⁄8 inch/3 mm) rice noodles (see Tips) | 250 g |
| 1 | can (6 oz/170 g) boneless, skinless salmon, drained and broken into chunks | 1 |
| 6 oz | bean sprouts (about 21⁄2 cups/625 mL) | 175 g |
| 2 | green onions (white and light green parts), thinly sliced on the diagonal | 2 |
| 1⁄4 cup | loosely packed cilantro leaves | 60 mL |
| 1⁄4 cup | loosely packed basil leaves, thinly sliced | 60 mL |
| Asian Stock (see Tips) | ||
| Asian chili sauce (such as sambal oelek or sriracha) | ||
| 1 | lime, cut in 4 wedges | 1 |
Instructions
- Bring a large pot of salted water to a boil over high heat. Add snow peas and blanch for 1 minute, until tender-crisp. Using a mesh scoop, transfer to a colander and rinse under cold running water to stop the cooking. Drain.
- Add noodles to the boiling water and cook for about 5 minutes, until cooked through but not mushy. Drain. Rinse briefly under cold running water to stop the cooking. Drain.
- Divide noodles among 4 warmed wide bowls. Top with equal amounts of salmon, snow peas, bean sprouts, green onions, cilantro and basil.
- Reheat the stock over high heat until steamy but not boiling. Ladle into the bowls. Add a dollop of chili sauce to each bowl (or serve it alongside). Place a lime wedge on the edge of each bowl. Before eating, squeeze the lime into the soup and stir the ingredients together.
Asian Stock: In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium heat until shimmery. Add 1 small diced onion, 1 clove minced garlic and 4 thin (about
1⁄8-inch/3 mm) slices of ginger. Cook, stirring, for about 3 minutes, until vegetables soften. Add 5 cups (1.25 L) chicken or vegetable stock and 1 cup (250 mL) water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, until onion is tender. Remove and discard ginger. Stir in 2 tbsp (30 mL) soy sauce and 1 tbsp (15 mL) each fish sauce and hoisin sauce and season with salt to taste.
Rice noodles are sometimes labeled “rice sticks.”
