Thanks to quick-cooking noodles and ready-to-eat trout, this guest-worthy rice noodle salad comes together in just 20 minutes.
Cook the noodles following packet directions or until just tender. Drain well.
Arrange the noodles, lettuce, cucumber, shallot, mint, coriander, trout and peanut on a serving platter.
Place lime juice, vinegar, oil and chilli, if using, in a screw-topped jar. Shake well to combine. Season the salad and drizzle with dressing to serve.