- Cook noodles according to packet instructions. Rinse with cold water, drain and set aside.
- Trim the roots from the spring onions. Cut them in half lengthways, and then again widthways so that the green and white parts are separated.
- Place the oil in a saucepan on a medium heat. Add the garlic and then the onion. The oil should be warm enough to wilt the onions, but not burn the garlic. This should take between 8-15 minutes. When the oil is fragrant and the garlic and onions are just starting to turn brown remove them from the oil with a slotted spoon and transfer to a plate.
- Add the soy sauce and sugar to the oil.
- Turn the heat up until it starts to bubble and the sugar dissolves. Remove from the heat.
- Meanwhile, cook the salmon. Pour the black and white sesame seeds on to a plate. Season the fish and press into the seeds to coat all over.
- Pour 1 tsp of oil into a small frying pan over a medium-high heat and cook skin side down for 3-4 minutes until the skin is crisp. Turn over the salmon and cok for a further 3 minutes.
- Add the noodles to the seasoned oil and toss until well coated. Divide the noodles between two plates, topping with the reserved onions.
- Place your noodles onto a plate and top with a salmon fillet.
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