Teriyaki Salmon with Soba Noodles

In a medium bowl combine the ginger, garlic, soy sauce, rice wine vinegar, water, brown sugar, and vegetable oil until the sugar dissolves. Add the salmon fillets and toss to coat well. Cover with cling wrap and set aside while you prepare the noodles.

Pour the boiled water into a large pot and bring back to the boil over a medium-high heat. Add the soba noodles and cook according to the packet directions. In the last 2 minutes add the carrot and the sugar snap peas. Drain, then toss through the spring onions.

Heat a dash of olive oil in a medium frying pan over a medium-high heat. Cook the salmon for 3 minutes on each side, basting with some of the remaining marinade as you go. Remove the salmon and add the noodles to the pan with any remaining marinade. Toss over a low heat to lightly coat.