Sarah's Asian Salmon Salad

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• 500 g

  dried rice vermicelli noodles
• 1 bunch

  baby bok choy, trimmed and sliced
• 150 g

  snow peas, trimmed
• 1 none

  medium carrot, cut into thin strips
• spray oil for cooking
• 6

  small salmon fillets
• 0.25 cup

  lemon juice
• 2 tbsp

  MAGGI Sweet Chilli Sauce
• 1 tsp

  grated ginger
• 400 g

  can baby corn drained and halved lengthways
• 1 none

  medium red capsicum, cut into thin strips
• 0.25 cup

  coriander leaves