| Ingredients |
| 11 oz soy (soba) noodles |
| 1 tbl soybean oil |
| 3 teas white miso paste |
| 1/3 cup honey |
| 1-1/2 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 |
| 1/3 cup rice wine vinegar |
| 3 tbl light soy sauce |
| 1 teas sesame oil |
| 1 tbl toasted sesame seeds |
| mustard cress to garnish |
1. Blanch the soba noodles.
2. Combine the miso, honey, sesame oil and 1 tbl water to form a paste.
3. Brush over the salmon, then sear on a hot grill for 30 seconds each side.
4. Brush the salmon again with the paste and place on a baking tray.
5. Bake for 6 minutes and rest in a warm place.
6. Heat the remaining oil in a wok.
7. Add the garlic, ginger, carrot, spring onion and sprouts.
8. Stir fry 1 minute.
9. Add the noodles, rice vinegar, soy sauce and extra sesame oil and stir fry quickly to heat through.
