• 1 knob ginger, grated • 4 tbsp sesame oil • 4 tbsp tamari • 1 large clove garlic, finely chopped • Pinch chilli flakes • 2 salmon fillets (about 150g each) • ½ packet vermicelli (rice noodles), just cooked • 150g sugar-snap peas, sliced • Handful coriander, chopped • Pinch salt and pepper
1/ Whisk together the ginger, oil, tamari, garlic and chilli flakes and coat the salmon fillets. Set aside to marinate for 20 to 30 minutes. 2/ Heat a large frying pan until hot. Remove the salmon from the marinade and fry until just cooked through. Remove and flake. Pour the rest of the marinade into the pan. Add the noodles and toss to coat. 3/ Plate the noodles in a large bowl. Add the salmon flakes, peas and garnish with coriander. Season to taste (optional).