SASHIMI ON GINGERED NOODLE SALAD

Tuna sashimi for 4 people
Soy and wasabi to serve

GINGERED NOODLE SALAD
250 g dry cellophane (beanthread) noodles
1/3 cup pickled ginger
2 cups small watercress sprigs
3 tablespoons roughly chopped coriander
2 tablespoons sesame seeds

To make the gingered noodle salad, place the cellophane noodles into a bowl of boiling water and soak them for 2 minutes; drain.

Toss the noodles with the ginger, watercress, coriander, soy and sesame.