GF WF Rice noodle salad with salmon

Ingredients:

250g rice noodles
100g snow peas, trimmed
1 red or yellow pepper, seeds removed, thinly sliced
4 spring onions, finely sliced
1/2  cucumber, seeds removed, thinly sliced
425g can pink salmon, drained and flaked


Chilli dressing


1/4 cup vegetable oil
1/4 cup white vinegar
3 Tbls sugar
1 red chilli, seeds removed and finely chopped
1/4 cup mint leaves
1/4 cup coriander leaves

Method:

Cook rice stick noodles in plenty of boiling water for 2 to 3 minutes or until tender to the bite.
Drain well, rinse with cold water, drain and set aside to cool.

Cook snow peas in boiling water for 30 seconds then rinse under cold water, drain and cool.
Prepare remaining salad vegetables and combine with salmon and noodles in a salad bowl.

Combine dressing ingredients and pour over salad, toss well and serve scattered with mint and coriander leaves.