- 150g vermicelli rice noodles
- 1 garlic clove, finely grated
- 2 tbsp light soy sauce
- 1 tbsp caster sugar
- 4 tbsp rice wine vinegar
- 2 tbsp sesame oil
- ½ large cucumber
- 2 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 skinless poached salmon fillets, flaked
- 2 tbsp peanuts, roughly chopped, to serve
Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.
Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.
Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.