4 tbsp gluten free soy sauce
4 tbsp rice wine or mirin
1 stem ginger, finely chopped, plus 2 tbsp syrup from the jar
2 salmon fillet
140g rice noodles
2 tbsp sesame seed
Coriander to serve
Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the gluten free soy, rice wine or mirin, stem ginger and syrup.
Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
Meanwhile, bring a large pan of water to the boil. Add the rice noodles and cook following pack instructions, then drain well.
In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked rice noodles (reserving a sprinkle for the top).
Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together.
Serve with the salmon, scattered with the chopped coriander and remaining sesame seeds.
Recipe adapted from: Good Food