1. Cook the noodles as per the packet directions, drain and place in a large bowl.
2. Mix half the sesame oil, Kecap Manis and red wine vinegar together and mix through the noodles, cover and refrigerate for a minimum 45 minutes.
3. 10 minutes before serving add the tomato, cucumber and sesame seeds, flake the trout into small pieces and add to the dish.
4. Mix the remaining sauce of sesame oil, Kecap Manis and red wine vinegar and drizzle over the salad. Serve immediately.