Teriyaki Salmon Stir-Fry

2 Tbs soy Sauce
2 Tbs mirin seasoning
2 Tbs caster sugar
500g pin-boned skinless salmon fillet, cubed
270g packet udon noodles
1 Tbs vegetable oil
2 tsp ginger, peeled, finely chopped
2 cloves garlic, crushed
200g snow peas, trimmed
1 bunch chives, chopped

Omelette

2 eggs

1 Tbs sesame seeds

1/2 tsp sesame oil

1 Tbs vegetable oil

In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins. Meanwhile, cook noodles following packet instructions. Drain well. In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside. Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min. Add noodles to wok with with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.