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1
Cook the glass noodles according to the directions on the pack. Use a pair of kitchen scissors to snip the noodles into manageable lengths. Drain and set aside to cool.
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2
Heat a medium based frypan over high heat, add a splash of olive oil and place the salmon, skin side down. Cook for 5 minutes until the skin is crispy, then turn and cook the other side. About 3 minutes for medium. A little longer if you like it cooked through. Set aside.
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3
In a large salad bowl, toss the noodles, cucumber, mint and dressing together, and place on a large serving platter. Flake the salmon into bite size pieces and arrange on the salad. Scatter the roasted peanuts over the top.
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4
Note: Vietnamese Dipping Sauce is available in the Asian section of your supermarket, if unavailable substitute with equal parts sweet chilli sauce and lime juice.
