Warm Smoked Salmon and Cucumber salad

Serves: 4

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Total Time: 15

Prep Time: 10

Cook Time: 5

• ½tbsp vegetable oil
• 2.5cm (1in) fresh root ginger, finely chopped
• 1  green chilli, deseeded and finely chopped
• 1 tablespoon(s) sesame seeds
• 6  baby sweetcorn, finely sliced
• 300 gram(s) straight to wok rice noodles
• 1  cucumber, peeled into ribbons
• 1 tablespoon(s) each toasted sesame oil and soy sauce
• 120 gram(s) pack smoked salmon trimmings
• 1 large handful coriander, finely chopped

Method

1. Heat the oil in a large frying pan or wok. Add ginger,chilli and sesame seeds, and cook for 1min. Stir in the baby sweetcorn and noodles. Cook, stirring frequently, for 3min or until noodles are tender.
2. Add the cucumber, toasted sesame oil, soy sauce and smoked salmon trimmings and heat through. Check the seasoning. Garnish with coriander and serve immediately with a lime wedge to squeeze over.

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