• 4 boneless, skinless salmon fillets, about 150 g (5 oz) each
  • 2 teaspoons sesame oil
  • 4 spring onions, thinly sliced
  • 350 ml (12 fl oz) hot vegetable stock
  • 2 tablespoons light soy sauce
  • 50 g (2 oz) miso paste
  • 1 tablespoon mirin or 1 teaspoon brown sugar
  • 300 g (10 oz) ready-cooked udon noodles
  • 4 baby heads pak choi, halved lengthways
  • 3 tablespoons sake
  • 1 teaspoon dark soy sauce
  • 3 tablespoons light soy sauce
  • 2 tablespoons caster sugar
  • 1 tablespoon clear honey
  • 2 tablespoons mirin or extra sugar

Make the teriyaki sauce. Put all the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved. Increase the heat a little and simmer for 5 minutes until thickened. Set aside to cool.

Meanwhile, rub the teriyaki sauce over the salmon fillets and arrange them in an ovenproof dish. Cook under a preheated grill for 4–5 minutes on each side, basting occasionally. Remove and set aside.

Heat the sesame oil in a frying pan and stir-fry the spring onions for 2 minutes. Add the stock, soy sauce, miso paste and mirin or sugar, stirring to dissolve. Simmer gently and add the noodles and pak choi and cook for 2 minutes until the leaves have wilted.

Serve immediately topped with the grilled salmon.

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