Mix together 2 tsp soy sauce, some finely chopped ginger, a crushed clove of garlic, 2 Tbs lemon juice and a tsp sesame oil,
and pour over a couple of skinless fillets of salmon. Marinate for 20 minutes or so. When ready to cook, put rice noodles
on to cook according to the packet directions. Fry the salmon in hot oil for 3 – 4 minutes, until crispy, turn over and
continue frying for another 2 – 3 minutes, then tip in the remaining marinade and sizzle for a few seconds until sticky.
Meanwhile, heat a Tbs sesame oil in another frying pan and add a couple of sliced spring onions, a chopped clove of garlic,
½ a deseeded red chilli and some finely chopped ginger. Fry for a minute or so, then add the sliced stems of pak choy,
together with a Tbs soy sauce, a tsp fish sauce and the juice of ½ lemon (or lime). Tip in the drained noodles and
the sliced pak choy leaves, tossing everything together to mix well and wilt the leaves. Serve the noodles and veg
in warm bowls, top with the salmon and garnish with fresh coriander and more sliced spring onion.