Miso Salmon and Snow Pea Soba Noodles

Place a saucepan of water onto boil for step 3. Juice lime. Place miso paste, 40ml (2 tablespoons) water, rice wine vinegar, soy sauce, sesame oil and lime juice in a bowl and stir to combine. Add 1 tablespoon marinade and salmon to a seperate bowl, toss gently to coat and set aside.

Thinly slice snow peas. Cut green beans into 3cm lengths. Finely slice spring onions. Peel and grate ginger and crush garlic.

Once the saucepan has come to the boil, cook noodles according to packet instructions. Drain. Set aside. While noodles are cooking, continue with step 4.

Add vegetable oil to a large frypan over medium heat. Add salmon, cover with a lid and lightly steam for 4-5 minutes for medium-rare or until cooked to your liking.

Carefully turn salmon. Add ginger and garlic and cook for 30 seconds or until fragrant. Add snow peas, beans and spring onion. Cover with a lid and cook for a further 2–3 minutes or until vegetables are just tender.

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