Method:
1 Combine stock, coriander, ginger and lemon slices in a saucepan and bring to the boil, add salmon and reduce heat to medium-low and simmer for 6-8 minutes. Drain.
2 Combine corn, green onion and herbs in a large bowl.
3 Place noodles in a bowl and pour over boiling water, stand 2-3 minutes then drain. Add noodles to the salad.
4 Combine fish sauce, sesame oil, lemon juice and curry powder in a small bowl pour over the salad and toss to coat. Flake the salmon into the salad, toss to combine and season to taste.
5 Serve noodle salad scattered with sesame seeds.