Salmon
Soy Sauce	ml
Honey	g
Gochujang	tbsp
Fresh Ginger	cm
Salmon	g
Olive Oil	tbsp
Shiitake Mushrooms	g
Salt & Pepper to taste
Soba Noodles
Soba Noodles	g
Soy Sauce	ml
Tahini Paste	g
Sesame Oil	tbsp
Fresh Ginger	cm
Spring Onion
Red Pepper Flakes	tsp
Sesame Seeds	tsp
Pickled Veggies
Carrots
Cucumber
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml

1. Peel the carrots and cucumber and cut into thin sticks. Mix the rice vinegar, sesame oil, sugar, and salt in a bowl. Add the vegetables and let them sit for at least an hour.
2. Peel and finely mince the garlic cloves and ginger. Preheat the oven to 200 ºC. In a baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.
3. Wash the shiitake mushrooms, pat dry and cut into slices. Prepare a baking sheet with parchment paper. On a baking sheet, toss together the mushrooms, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the mushrooms are crisp on the outside.
4. Bake the salmon in the oven for about 15-18 minutes, until the salmon reaches desired doneness. Spoon the sauce over the salmon and switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening.
5. In the meantime, bring a pot of water to a boil, scoop out and reserve around 30 ml hot water. Prepare the noodles according to package directions and drain.
6. For the sauce, peel and grate the ginger. Wash the spring onions and cut into fine slices. In a glass jar, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and the reserved hot water until combined. Toss the noodles with the sauce and mix.
7. Divide the noodles between bowls. Top with salmon, roasted mushrooms, green onions, pickled veggies, and sesame seeds. Spoon any remaining sauce over the salmon.

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