Salmon noodle salad with peanut dressing
- Cook rice stick noodles in plenty of boiling water for 2 to 3 minutes or until just tender to the bite. Drain well, rinse with cold water, drain and set aside to cool.
- Cook trimmed and sliced green beans and peas in boiling water for 2 minutes, then rinse under cold water, drain and cool. Combine salad vegetables, drained and flaked pink salmon and noodles in a salad bowl.
- Combine dressing ingredients in a small bowl and stir until smooth. Pour dressing over salad, toss well and serve.
TIP Made from rice flour and cut into thin strips, rice stick noodles are sold dried. Available from supermarkets and Asian grocery stores, dried rice stick noodles have a translucent appearance. With little flavour of their own, rice stick noodles are great for tossing with other tasty ingredients such as chilli or soy sauce.