1 tablespoon chopped fresh ginger

3 teaspoons sesame oil, divided use

1/4 cup reduced-sodium tamari sauce, divided use

3/4 pound skinless salmon fillet

1/4 pound steamed Chinese noodles or angel hair pasta

1/4 cup Chinese rice wine vinegar

1/4 pound broccolini cut into 2-inch pieces

1 cup frozen edamame, defrosted

1/4 cup sliced scallions

2 teaspoons sesame seeds

Mix ginger, 1 teaspoon sesame oil and 2 tablespoons tamari sauce together in a small bowl. Add the salmon and turn to coat all sides. Let marinate 10 minutes, turning once during that time.

Meanwhile boil the noodles 3 to 4 minutes. Add noodles to boiling water. Cook 1 minute or according to package instructions. Drain.

Heat remaining 2 teaspoons sesame oil in a wok or large skillet until smoking. Remove salmon from the marinade, reserving the marinade. Add salmon to the wok. Cook 2 minutes, turn and cook 1 minute. Remove to a plate.

Add the rice wine vinegar, broccolini, edamame, remaining 2 tablespoons tamari, 2 tablespoons water and reserved marinade to the wok. Bring to a boil for 2 to 3 minutes. Add the drained noodles and salmon. Stir for a minute to warm through. Divide between two dinner plates and sprinkle scallion and sesame seeds on top.