Makes 12

If your Mother’s Day lunch party has a few family members joining in, this is the perfect pass-around appetiser. But if there are just a few of you, you may want to halve the amount of salmon and noodles and make fewer portions.

You can serve these in a bamboo cone with a bamboo fork so you can be posh, while being earth-friendly, and minimise your washing up!

Here’s what goes in:    

• 1kg of fresh salmon fillets
• 600g Chinese egg noodles (about 2 packets)
• Green asparagus, steamed and chopped
• Salt for seasoning
• A little olive oil, for cooking
• Black and white sesame seeds, lightly toasted
• Fresh coriander, for garnishing

For the marinade:

• Half a cup of soya sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey
• The juice of half an orange
• 1 teaspoon of grated ginger

Bamboo cones, to serve

How to do it:

Combine the marinade ingredients in a bowl and set aside. Cut the salmon into bite-sized squares and add them to the marinade. Leave this for at least an hour to allow the flavours to develop.

About 15 minutes before you’d like to serve this dish, start preparing the noodles. Bring a pot of water to the boil and add a dash of olive oil and salt to the water before immersing the noodles. (Cooking time may vary according to the brand of noodle you are using so refer to your packaging instructions). While your noodles are cooking, start frying the fish.

Transfer the salmon and the sauce to a heavy-based skillet and fry over very high heat, taking care to not overcook the salmon, while still allowing the sauce to thicken into a syrup-like consistency. You can remove the salmon pieces and leave the sauce on the stove to continue thickening if necessary.

Drain the noodles and lightly coat them in a bit of the soy sauce. Pop a spoonful of these into the cone, followed by salmon pieces with a bit of sauce. Top this off with a sprinkling of asparagus, coriander leaves and a combination of white and black sesame seeds. These are now ready to pass around and enjoy.