Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. Brush kumara with oil and bake for 1 hour or until tender but firm enough to slice. Cut into 2cm cubes. Set aside.

Step 2

Whisk soy, rice vinegar and honey in a bowl to combine.

Step 3

Cook the noodles in a pan of boiling, salted water according to the packet instructions, adding the asparagus for the final 2 minutes. Drain well.

Step 4

To serve, toss the noodles and asparagus in a large bowl with kumara, salmon, dressing and most of the spring onion. Divide among serving bowls, then serve scattered with sesame seeds and remaining spring onion.