Arrange the salmon fillets, skin-side up, in a dish just large enough to fit them in a single
layer. Mix the teriyaki marinade with the shallot and ginger and pour over the fish. Cover and
marinate in the refrigerator for 1 hour, turning the salmon over once.
Put the carrots, mushrooms and stock in a large saucepan. Arrange the salmon, skin-side down, on
a shallow baking tray. Pour the fish marinade into the saucepan of vegetables and stock and bring
to the boil. Reduce the heat, cover and simmer for 10 minutes.
Meanwhile, cook the salmon under a grill preheated to medium for 10-15 minutes, until the flesh
turns pink and flakes easily. Remove from the grill and keep warm.
Add the noodles and peas to the stock and return to the boil. Reduce the heat, cover and simmer
for 5 minutes, or until the noodles are tender. Stir in the Napa cabbage and spring onions and heat
through for 1 minute.
Drain off 300ml / 10 fl oz of the stock into a heatproof jug and set aside. Drain and discard
the remaining stock. Divide the noodles and vegetables between 4 warmed serving bowls and top each
with a salmon fillet. Pour over the reserved stock and serve.