Salmon and Noodle Salad

• 100 g vermecelli rice noodles or 14 lb vermecelli rice noodles
• 2 tablespoons rice wine vinegar
• 12 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 14 lb smoked salmon, torn into shreds
• 14 cup coriander leaves, picked from stems
• 1 tablespoon sesame seeds, toasted

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.

vermecelli rice noodles, rice wine vinegar, salt, caster sugar, red onion, lebanese cucumber, hot red chili pepper, salmon, coriander leaves, sesame seeds

Taken from www.food.com/recipe/salmon-and-noodle-salad-86141 (may not work)