Teriyaki Salmon Noodles

Step 1: Mix the sauce ingredients in a small bowl until the sugar dissolves.

Step 2: Coat the salmon with 1 tablespoon of the teriyaki sauce in a bowl. Set it aside while you cook the noodles; there is no need to marinate it.

Step 3: Cook the noodles according to the packet directions. Drain, briefly rinse under tap water, then set aside.

Step 4: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side, or until golden, then transfer it to a plate. Pour any sauce remaining in the pan over the salmon.

Step 5: Wipe the pan roughly with a paper towel and return it to the stove over high heat. Heat 1 tablespoon of the remaining oil, then cook the onion and garlic for 30 seconds. Add the Chinese broccoli stems and cook for 1 minute.

Step 6: Add the noodles and half the sauce. Toss for 2 minutes, until the sauce is absorbed. Add the remaining sauce and toss to distribute it. Spread the noodles out in the pan and cook undisturbed for 30 seconds. Repeat this 3 to 4 times, for about 3 minutes total, to caramelise the noodles.

Step 7: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes, or until the leaves wilt.

Step 8: Remove the pan from the stove. Place the salmon on top, break it into large chunks, then toss it through the noodles.

Step 9: Divide between bowls and serve immediately.