1. Bring a saucepan of water to the boil. Add noodles and cook as per packet instructions. Drain and rinse with cold water (see notes).

2. Slice spring onions (reserve green tops), grate ginger and crush garlic. Place in a saucepan with 1 tbsp sesame oil and cook for 1-2 minutes over medium heat.

3. Stir in 3 tbsp soy sauce, 1/2 tbsp vinegar, 2 tbsp sweet chilli sauce and stock. Cook briefly then pour in 1L water. Bring to the boil. Slice and add carrot, cover and simmer for 5-10 minutes.

4. Trim and halve sugar snaps, cut capsicum into strips and remove corn kernels from cob. Slice reserved spring onion tops.

5. Coat salmon fillets in sesame oil then press into sesame seeds to coat one side. Cook in a heated frypan with sesame oil for 3 minutes on each side, or until cooked to your liking. Set aside.

6. Season the broth with more soy sauce and sweet chilli sauce to taste.
Divide noodles between bowls, pour over broth and top with flaked salmon and fresh vegetables.

Notes:
Rinse noodles in cold water to stop the cooking process and prevent noodles from getting overcooked.

No Fish option - replacement is chicken tenderloins.
Cook in the frypan, plain, and add 1 tbsp sweet chilli sauce towards the end. Remove from heat and sprinkle with sesame seeds. 



Gluten friendly option - replacement is rice noodles.

ramen noodles 270g
spring onions 1/2 bunch
ginger 40g
garlic 2 cloves
chicken stock 1/2 jar
carrot 1
sugar snaps 1/2 punnet
red capsicum 1
corn cob 1
salmon fillet (skin off)2 packets
sesame seeds mix 30g

From your pantry:
sesame oil, soy sauce, sweet chilli sauce, white (or rice) wine vinegar