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Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish and add salmon ad turn to coat and then cover and refrigerate for 30 minutes for flavour to develop, turning after 15 minutes. Meanwhile place noodles in a heatproff bowl and cover with boiling water and stand for 5 minutes or until tender and then drain, rinse, drain. Transfer to a bowl and add cucumber, onion, lettuce, tomato, mint and coriander and toss to combine. Heat oil in a frying pan and remove salmon from marinade. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and using a fork flake the salmon and then add to thye noodle mixture. Drizzle with sweet chilli sauce and toss to combine and serve.
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Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking