Chop the ginger into slices. Place the ginger, 100ml soy sauce, water, mirin, sugar and a few peelings of orange skin into a saucepan. Cook over a medium heat and reduce by half.
Bring a pan of water to the boil and add the noodles. Cook for 3 minutes, drain and refresh in cold water.
Peel and dice the shallot and garlic. Slice the mushrooms and spring onions. Chop the coriander. Finely dice the chilli.
Heat a frying pan and some oil. Add the salmon to the pan and cook for 1 minute on each side. Reduce the heat and add a ladleful of the teriyaki sauce. Cook for 6 to 8 minutes or until it is glazed and cooked through.
Cook the mushrooms in a hot frying pan with the shallots until golden brown. Add the chilli and the garlic and cook for 30 seconds. Add the noodles and soy sauce. Finish with the spring onions.
Serve the noodles in the centre of a plate and place the salmon on top. Finish with a drizzle of the sauce, lime juice and chopped coriander.
«Spoon the teriyaki glaze over the salmon as it cooks to ensure it is well coated.»