Method:

1. Soak noodles in boiling water for
 5 minutes, then drain and combine with cucumber, spring onion, eschalot, coriander, parsley and chilli in a bowl.
2. Heat the oil in a wok over high heat. When very hot, add salmon skin-side down. Cook for 3-4 minutes until very crispy.
3. Turn the salmon, then remove the skin using tongs and set aside. Start to break the salmon up into 2-3cm pieces with tongs or a fork, and continue to cook for 2-3 minutes until it flakes and starts to crisp.
4. Add the capers and cook for a further 45 seconds or until crisp.
5. Remove salmon and capers with a slotted spoon. Drain on paper towel, then season.
6. Dress salad with lime juice and fish sauce, then add salmon, capers and fish skin broken into pieces. Toss and serve with extra lime.

Our friends at Wine Selectors have paired this dish with a Jilyara Heath Road Chardonnay 2018 or Howard Park Sauvignon Blanc 2018