Cook the rice noodles according to packet instructions.
Thinly slice the radish, shave the celery stick with a vegetable peeler and thinly slice the spring onions on the diagonal.
Slice the salmon and arrange on a plate alongside little piles of radish, celery and spring onion.
Peel off the tough outer leaves of the lemongrass and finely chop the stalk.Combine with the rest of the dressing ingredients and mix well.Toss the noodles in the dressing and serve with the sashimi plate.
Use the salmon and noodles as a base and the fresh ingredients as seasoning, adding a little bit of each to your chopsticks.
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