1. Place noodles in a large heatproof bowl and pour over boiling water to cover. Stand for 10 minutes, then drain, rinse thoroughly with cold water, drain well.

2. Trim the stem ends of the bok choy and separate the leaves, then wash thoroughly. Cut stems crossways into 1cm slices and cut leaves crossways into 2cm slices.

3. Place bok choy stems, snow peas and carrot in a heatproof bowl and cover with boiling water. Stand 3 minutes, then drain well.

4. Spray a char grill pan or large frying pan with oil spray and place over a medium heat. Cook salmon for 3 minutes on each side or until cooked. Transfer to a plate, cover loosely and stand for 5 minutes.

5. Meanwhile, in a large bowl combine lemon juice MAGGI Sweet Chilli Sauce and ginger. Add noodles, cooled vegetables, capsicum and corn, toss well to combine.

6. Divide salad between serving plates, top with salmon fillet and finally top with coriander if desired.

20 minutes



6 minutes