Miso Salmon and Snow Pea Soba Noodles

Place miso paste, 20ml (1 tablespoon) soy sauce and the juice of ½ a lime in a bowl and stir to combine. Add salmon, toss gently to coat and set aside.

Thinly slice snow peas into matchsticks. Finely chop green beans. Finely slice spring onions. Peel and grate ginger and crush garlic.

Cook noodles in a large saucepan of boiling water according to packet instructions. Drain, transfer to a bowl and toss with remaining soy sauce and juice of remaining lime. Set aside.

Add sesame oil to a large frypan over medium heat. Add salmon with 60ml (3 tablespoons) water, cover with a lid and lightly steam for 3–4 minutes for medium-rare or until cooked to your liking.

Add ginger, garlic, snow peas, beans and spring onion. Cover with a lid and cook for a further 3–4 minutes or until vegetables are just tender.

Break salmon into large pieces. Add noodles to pan and stir to gently mix with vegetables. Divide between bowls to serve.