3 tbsp soy sauce
3 tbsp rice wine or mirin
1 stem ginger ball, finely chopped, plus 2 tbsp syrup from the jar
1 garlic clove, crushed
2 salmon fillets
140 g any noodles
2 tbsp sesame seeds
2 spring onions, chopped
- Heat oven to 180C/160C fan. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.