• 2 chicken breasts
  • 2 tablespoons of tamari, liquid aminos or soy sauce
  • 1 tablespoon of grated ginger
  • 1 tablespoon of honey
  • 1 crushed garlic clove
  • 150 grams of buckwheat noodles
  • 1 tablespoon of coconut oil or butter
  • 1 red chilli
  • 2 spring onions


  1. Mix the tamari with the grated ginger, crushed garlic and honey.
  2. Pour this mixture over the salmon and let this sit to marinate.
  3. Boil the kettle. Half fill a large pot with boiling water on the hob and crank up the heat. Once the water is bubbling, place the noodles into the pan and give it a stir so they all go under water.
  4. Reduce the heat to a simmer and cook as the back of the pack says - mine was 8 minutes.
  5. While this is cooking, grab a big bowl and fill with cold water. Once the soba noodles are ready (you want them to be fully cooked not al dente) drain them in a colander then place them into the cold water.
  6. Wash your soba noodles with your hands, yes get stuck in, give them a good wash, getting rid of any excess starch this stops them from clumping up..i know it's a little time consuming. Drain them off again in the colander and let them drip dry.
  7. Grab a large sauce pan and whack in a tablespoon of coconut oil. Once melted get the pan up to a medium heat, fry the salmon 4 minutes skin side down then flip and fry for another 3 minutes.
  8. Finely chop the chilli and spring onions. Take the salmon out of the pan and leave to the side. Add the soba noodles, chilli and spring onions to the salmon pan, drizzle over some tamari and stir well for a minute until the soba noodles are hot then plate up wit the salmon on top. 
Serve with lime wedges and a big smile you've earned it.