Method

1. Halve cucumbers lengthways. Using a small spoon, scoop out seeds and discard. Thinly slice, then put in a strainer over a bowl. Sprinkle with salt and toss to combine. Stand for 15 minutes. Rinse, drain and pat dry with paper towel. Combine rice wine vinegar, water, chilli and sugar in a medium bowl. Add cucumber and stir to combine. Set aside.

2. Put noodles in a heatproof bowl and pour over enough boiling water to cover. Stir until noodles are separated and soft. Drain, then transfer to a large bowl. Heat peanut oil in a small non-stick frying pan over a medium-high heat. Add garlic and ginger and cook for 1-2 minutes or until softened. Remove from pan, using a slotted spoon, and add to noodles. Add sesame oil and fish sauce to noodles, then toss to combine.

3. Combine sesame seeds and pepper, then spread on a sheet of baking paper. Press top side of salmon fillets into sesame seed mixture to coat. Heat a medium pan over a medium-high heat, add salmon and cook for 4-5 minutes on each side or until cooked as desired. Transfer to a plate and set aside until cooled slightly. Flake salmon into pieces, then toss with watercress.

4. Divide noodle mixture between serving plates, then top with salmon and watercress. Serve with pickled cucumber and dressing on side.

Per serve: 3227kJ; protein 76g; total fat 44g (sat. fat 10g); carbs 16g; sodium 1249mg; GI estimate low