Serves four

250g soba noodles

3 tbsp sunflower oil

2 carrots, peeled & julienned


1 red onion, peeled & finely sliced

3 spring onions, sliced on the bias

500g salmon fillet, diced

Handful of spinach leaves, roughly chopped

1/4 honeydew melon, diced

3/4 cup rice vinegar

1/4 cup sugar

3 tbsp low-salt Japanese soy sauce

1/4 cup Thai sweet chilli sauce

1 orange, juiced

1/4 cup white sesame seeds, toasted

Bring a saucepan of water to the boil, add in the soba noodles and cook for approx seven to eight minutes.

Drain through a colander, fill the saucepan with fresh cold water, place in the noodles and flush with running water until noodles are cool. Drain well.

Heat a wok, add the sunflower oil then add in the carrot, red onion, spring onion and stir-fry. Add the salmon and spinach, briefly toss, add the soba noodles and toss again.

Add in the melon, rice vinegar, sugar, soy sauce, sweet chilli sauce, orange juice and half the sesame seeds and toss together. Place into bowls, scatter over the remaining sesame seeds.