Chop the ginger into slices. Place the ginger, 100ml soy sauce, water, Mirin, sugar and a few peelings of orange skin into a saucepan. Simmer over a medium heat and reduce by half.
Heat a frying pan and some oil. Add the salmon to the pan and cook for 1 minute on each side. Drain off any excess oil. Reduce the heat and add a ladleful of the teriyaki sauce. Cook for 4 to 6 minutes until the salmon is nicely glazed and just cooked.
Finely slice the spring onions. Pick and chop the coriander.
Bring a pan of water to the boil and add the noodles. Cook for 3 minutes, drain and place in a bowl. Add a splash of peanut oil and soy sauce to season the noodles and also stop them sticking together.
Just before serving add the coriander and spring onions to the noodles.
Whilst the noodles and fish are cooking, wash and separate the leaves of the bok choi. Peel the garlic and finely dice. Remove the seeds from the chilli and finely dice.
heat a wok until hot and add the peanut oil. Stir fry the bok choi for 1 minute and then add the garlic and chilli. Cook for a further 30 seconds and then remove form the pan.
Serve the noodles in the centre of a plate, place some pak choi on top and then finish with the salmon. Drizzle on any remaining sauce.
«When glazing the salmon make sure that the glaze does not reduce too much or burn. This will make the sauce bitter.»