Step 1

To make the marinade, combine the ginger, sesame oil and 2 tbs tamari in a bowl. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.

Step 2

Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2-3 minutes until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes.

Step 3

Add remaining 1 tbs oil to the wok with the spring onion and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbs tamari and 1/4 cup (60ml) water. Cook, stirring, for 3-4 minutes until liquid has reduced slightly. Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.