Ingredients

· 4 salmon fillets

· Sunflower oil

For the miso glaze

· 2 teaspoons brown miso paste

· 2 teaspoons balsamic vinegar

· 2 teaspoons soy sauce

· 1 teaspoon Spanish paprika

For the noodles

· 200 g dried rice noodles

· 3 tablespoons sunflower oil

· 4 garlic cloves

· 25 g ginger

· 8 spring onions

· 5-6 red chillies

· 100 g beansprouts

· 1 pack of coriander

· 1 tablespoon fish sauce

Method

Boil the noodles for three minutes in a pan, drain and rinse under cold water through a sieve and set aside to drain completely. Heat the grill to high. Mix together miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the fillets. Lay the salmon skin side down on a greased baking tray and grill until just cooked through. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and the red chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.