4 cups chicken stock
1/4 cup soy sauce
1/4 cup mirin
5cm piece fresh ginger, thinly sliced
1 long red chilli, thinly sliced
4 x 150g skinless salmon fillets
1 bunch broccolini, trimmed, roughly chopped
440g packet fresh udon noodles
2 small carrots
1/2 cup fresh coriander leaves
Step 1: Combine stock, soy sauce, mirin, ginger and half the chilli in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cook, covered, for 5 to 7 minutes or until just cooked through. Using a slotted spoon, carefully transfer salmon fillets to a plate. Cover loosely with foil to keep warm.
Step 2: Add broccolini to poaching liquid. Cook, covered, for 1 to 2 minutes or until just tender. Transfer to a plate. Add noodles to liquid. Cook, uncovered, for 2 to 3 minutes or until separated. Drain noodles, reserving 1½ cups poaching liquid.
Step 3: Return reserved liquid to pan over high heat. Bring to the boil. Boil for 2 to 3 minutes or until reduced slightly. Ginger-poached salmon with udon noodles
Step 4: Meanwhile, using a vegetable peeler, cut carrots into thin ribbons. Divide noodles among serving bowls. Top with broccolini, carrot and salmon. Drizzle with reduced poaching liquid. Serve topped with coriander and remaining chilli.