Another fusion of cultures! Pour boiling water over flat rice noodles and let soak for 10 minutes. Make a paste with 2 tsp miso paste, 2 tsp balsamic vinegar,
2 tsp soy sauce and 1 tsp smoked paprika. Brush over skinless fillets of salmon, sprinkle with sesame seeds, place on an oiled baking tray and grill for 6-8 minutes,
until just cooked. Quickly fry chopped ginger and garlic until fragrant, add a large handful of beansprouts, a chopped deseeded red chilli, sliced spring onions and
chopped salted peanuts, toss together until well heated, then scoop to one side of the pan. To the other side, add a beaten egg and scramble, mix everything together,
then add the drained noodles. Stir in a sauce made from 1 Tbs each fish sauce, soy sauce and honey, toss it all together until piping hot, stir in chopped coriander
and serve with the salmon on top, with a wedge of lime to squeeze over.