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|
- 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.