Place all sauce ingredients in a small jar, close the lid and shake to combine.

Place salmon fillets in a shallow dish and use half the sauce to coat it, set aside for 5 mins.

Cook soba noodles according to packet instructions, rinse and drain, then set aside.

Spray a large non stick frying pan with oil and set over medium heat, add the salmon and cook for 2-3 mins each side for medium. Remove salmon from pan, and cover loosely with foil.

Spray pan or wok with oil again, and stir fry the broccoli for 1-2 mins until bright green, then add carrots and capsicum. Stir fry for another 2-3 mins before adding bok choy, edamame and noodles into the pan.

Add the remaining sauce and toss to heat through.

Use a fork to flake the salmon into pieces then toss through the dish. Serve with a squeeze of lemon

For a salad variation, follow instructions up to cooking salmon. Replace the vegetables with the following: 2 medium carrots, thinly sliced;  1 medium cucumber, thinly sliced; 1 capsicum, deseeded and cut into thin strips; 1 cup shelled edamame, thawed; 4 spring onions, thinly sliced. Combine the noodles and vegetables in a large bowl with enough sauce to coat lightly, before topping with salmon and a squeeze of lemon. You can also cook the sauce over a gentle heat for 2-3 mins and let cool before using as a dressing.