Ingredients 11 oz soy (soba) noodles
1 tbl soybean oil
3 teas white miso paste
⅓ cup honey
1½ tbl sesame oil
6 salmon fillets, boned and skinned
1 teas chopped garlic
1 tbl fresh grated ginger
1 carrot, julienne
6 small spring onions
1 cup soy bean sprouts
⅓ cup rice wine vinegar
3 tbl light soy sauce
1 teas sesame oil
1 tbl toasted sesame seeds mustard cress to garnish
Instructions Blanch the soba noodles. Combine the miso, honey, sesame oil and 1 tbl water to form a paste. Brush over the salmon, then sear on a hot grill for 30 seconds each side.Brush the salmon again with the paste and place on a baking tray.Bake for 6 minutes and rest in a warm place.Heat the remaining oil in a wok.Add the garlic, ginger, carrot, spring onion and sprouts.Stir fry 1 minute. Add the noodles, rice vinegar, soy sauce and extra sesame oil and stir fry quickly to heat through.Divide the noodle mix among 6 plates.Top with the salmon.Garnish with the cress and sprinkle with sesame seeds