Salmon and Noodle Salad

I got this from a magazine, but have changed it a little to suit us. It might sound like a strange combination-but it works.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 100  g  vermecelli  rice noodles or 1⁄4 lb  vermecelli  rice noodles
• 2  tablespoons  rice wine vinegar
• 1⁄2 teaspoon salt
• 1  tablespoon caster sugar
• 1  small red onion, finely sliced
• 1  lebanese cucumber
• 1  small  hot red chili pepper, chopped
• 100  g smoked salmon or 1⁄4 lb smoked salmon, torn into shreds
• 1⁄4 cup coriander leaves, picked from stems
• 1  tablespoon sesame seeds, toasted

Directions

1. Place the noodles in a heatproof bowl and cover with boiling water.
2. Allow to stand about 5 minutes, or until tender.
3. Drain and rinse under cold water.
4. drain again.
5. In a seperate bowl mix together the vinegar, salt and sugar.
6. Add the red onion slices.
7. Peel the cucumber, leaving a little green skin here and there.
8. Thinly slice on the diagonal, and add to the bowl along with onion and dressing.
9. Stir in the chilies, smoked salmon and coriander leaves.
10. Add the drained noodles and toss well together.
11. Divide mixture between 2 bowls, sprinkle with sesame seeds and serve.