This scrumptious noodle salad can be served with almost any Asian meal, but is particularly good with grilled fish and chicken.

2 oz (60g) dried wheat noodles
1 tablespoon peanut or canola oil
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
½ clove garlic—minced (crushed)
½ teaspoon finely grated ginger
8 snow peas (mange tout)—-ends trimmed and cut in half on the diagonal
½ cup canned baby corn—rinsed and drained
½ red pepper (capsicum)—julienned
1 scallion (spring onion)—thinly sliced
1 cup shredded Chinese cabbage
1 tablespoon sesame seeds (lightly toasted if desired)
1 tablespoon finely chopped fresh cilantro (coriander)

COOK the noodles (see How to cook noodles), then rinse under cold water and drain. MIX together the oil, soy and hoisin sauce, lemon juice, sesame oil, garlic and ginger in a bowl until well combined. PUT the noodles and all remaining ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine.