Miso Salmon & Noodles

Bring a large pan of water to the boil and cook the noodles according to packet instructions. Once cooked, drain and rinse thoroughly under cold running water. Add the tahini, soy sauce, ice cubes, rice vinegar and nori to a blender. Blitz until smooth and creamy. Toss the cold noodles through the dressing until well coated. Set aside.

Preheat the grill to medium-high. In a bowl, mix together the miso, mirin, maple syrup, lemon zest and grated ginger. Add the salmon fillets and coat thoroughly. You can marinate for up to 24 hours or use straight away. Place the salmon fillets, skin-side down, on a foil-lined baking tray. Grill for 7–10 mins, until lightly charred and cooked through.

Make the cucumber salad. Finely slice the cucumber and add to a bowl with the chilli oil, rice vinegar, sesame seeds, and a good pinch of salt. Toss to coat and set aside.

Prepare the spring onion dressing. Finely slice the spring onions and mince the ginger. Place in a heatproof bowl with the salt, MSG (if using), and sugar. Heat the oil in a small pan over high heat until smoking hot. Carefully pour it over the spring onion mix and allow it to sizzle. Stir well and let sit for at least 5 mins to infuse.

Divide the noodles between containers. Top with grilled salmon and cucumber salad, then drizzle generously with the hot spring onion dressing.