1 litre veg stock
2 tsp grated fresh ginger
3 x 75gm 2 minute noodles
2 Tblsp peanut butter
2 Tblsp Kikoman soy sauce
250gms smoked salmon
1 tsp sesame oil
1 cucumber, halved and sliced
Bunch spring onions, sliced
2 Tblsp sesame seeds
Method
Roll the strips of salmon lengthways and slice into pin wheels.
Combine the peanut butter and soy sauce.
In a small pan, heat the sesame oil.
Toss in the spring onions and cucumber slices.
Fry lightly while you:
Break the noodles into a saucepan.
Add the stock and ginger.
Cook for 2 minutes – or according to time given on package.
Drain and return to pan.
Tip the onions, cucumber and soy dressing into the noodle pan.
Stir well to combine.
Fold through the salmon pin wheels.
Serve scattered with the sesame seeds and extra soy, if desired.
