First, put flat rice noodles on to cook according to the packet directions. Mix together a tsp miso paste,
a tsp balsamic vinegar, a tsp soy sauce and a tsp smoked paprika and rub this all over a couple of skinless
salmon fillets. Place the salmon on a grill pan lined with oiled foil and grill for 6 – 8 minutes, until cooked.
Meanwhile, fry crushed garlic, chopped ginger and a deseeded chopped red chilli for a couple of minutes, then add
the cooked and drained rice noodles, chopped spring onions and a good handful of beansprouts and toss everything
together until steaming hot. Season with a few dashes of fish sauce and stir in coriander leaves.
Serve on warm plates with the salmon on top.