Glass Noodle Salad with Salmon and Sesame Seeds

Cook the glass noodles according to package directions, rinse in a colander and drain.

Clean, wash and halve the sugar snap peas. Defrost the salmon. Clean the spring onions, wash and cut into thin rings. Peel the ginger and grate finely.

Bring the vegetable stock to the boil in a saucepan and cook the sugar snap peas in it for about 3 minutes until al dente. Lift out with a slotted spoon, quench in ice-cold water and let cool.

Cook the salmon in the gently simmering vegetable stock for about 5 minutes. Lift out, drain and divide into small pieces.

Whisk together sesame oil, chili sauce, vinegar and salt in a large bowl.

Add sugar snap peas, salmon, scallions, ginger and noodles to dressing and mix gently. Toast sesame seeds in a pan without fat and sprinkle over salad before serving.

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