Ingredients

4 salmon fillets, about 140g each

Sunflower oil, for greasing

2 tsp brown miso paste

2 tsp balsamic vinegar

2 tsp soy sauce

1 tsp Spanish smoked paprika

200g dried rice noodles

3 tbsp sunflower oil

3 garlic cloves, finely grated

25g ginger, finely grated

8 spring onions, sliced

2 medium red chillies, thinly sliced

100g beansprouts

Small pack of coriander, chopped

1 tbsp fish sauce

Instructions

Step 1: Boil the rice noodles in a large pan of water for 3 minutes. Drain them and rinse thoroughly under cold water using a sieve. Set aside to drain completely.

Step 2: Preheat your grill to high. In a small bowl, mix together the miso paste, balsamic vinegar, soy sauce, and smoked paprika to create the miso glaze. Brush this glaze generously over the salmon fillets using a pastry brush.

Step 3: Lightly grease a baking tray with sunflower oil. Place the salmon fillets skin side down on the tray. Grill for 6-8 minutes until the salmon is just cooked through and slightly caramelized.

Step 4: While the salmon grills, heat the sunflower oil in a wok over medium-high heat. Stir-fry the grated garlic, ginger, spring onions, and sliced chillies for 2-3 minutes until they soften and become fragrant.

Step 5: Add the cooked noodles, beansprouts, and chopped coriander to the wok. Toss everything well to combine and warm through. Turn off the heat and stir in the fish sauce to finish the noodle stir-fry.

Step 6: Serve the noodles piled onto plates and top each portion with a grilled salmon fillet. Enjoy immediately while hot and flavorful.

Tips & Variations

For extra smoky flavor, try adding a sprinkle of smoked salt or a dash of liquid smoke to the miso glaze.

You can swap the salmon for cod or sea bass fillets if preferred, adjusting cooking time accordingly.

Make the noodles vegetarian by replacing fish sauce with soy sauce or a splash of tamari.

If you like heat, leave some chilli seeds in or add a drizzle of chili oil to the finished dish.

FAQs

Can I prepare the miso glaze in advance?

Yes, the miso glaze can be made a few hours ahead and refrigerated. Just bring it to room temperature before brushing onto the salmon.

What type of rice noodles should I use?

Thin or medium rice noodles work best for this recipe as they cook quickly and absorb the flavors nicely. Avoid thick or wide noodles as they may be too heavy for the stir-fry.