450g/1lb salmon fillet, sliced
3 tbsp teriyaki sauce
340g/12oz soba noodles
1 tbsp sesame oil
2 heads pak choi (bok choy), leaves separated
2 tbsp light soy sauce
1 tsp grated fresh root ginger
2 garlic cloves, crushed
1 small bunch of fresh coriander (cilantro), chopped
1 Put the salmon and teriyaki sauce in a bowl and stir gently. Cover and chill in the refrigerator for 1 hour.
2 Cook the noodles in boiling water according to the pack instructions. Drain and set aside.
3 Heat the oil in a wok or deep frying pan. Remove the salmon from the marinade and add to the wok. Cook over a high heat for 2–3 minutes. Remove and set aside.
4 Add the noodles to the wok with the pak choi and stir-fry for 1–2 minutes. Stir in the soy sauce, ginger and garlic and cook for 2 minutes. Add the coriander and stir well.
5 Return the salmon to the wok and gently toss with the noodles.
6 Divide among four plates and serve.