Ingredients:
100 g vermecelli rice noodles
2 tablespoons rice wine vinegar
1/2 teaspoon salt
1 tablespoon caster sugar
1 small red onions, finely sliced
1 lebanese cucumbers
1 small hot red chilies, chopped
100 g smoked salmon, torn into shreds
1/4 cup coriander leaves, picked from stems
1 tablespoon sesame seeds, toasted
Directions:
Place the noodles in a heatproof bowl and cover with boiling water.
Allow to stand about 5 minutes, or until tender.
Drain and rinse under cold water.
drain again.
In a seperate bowl mix together the vinegar, salt and sugar.
Add the red onion slices.
Peel the cucumber, leaving a little green skin here and there.
Thinly slice on the diagonal, and add to the bowl along with onion and dressing.
Stir in the chilies, smoked salmon and coriander leaves.
Add the drained noodles and toss well together.
Divide mixture between 2 bowls, sprinkle with sesame seeds and serve.
Servings: 2
Time preparation: 10 min.
Time total: 10 min.