We value your privacy
Cook the soba noodles in boiling salted water in a medium saucepan for 4 minutes. In the meantime, refill the kettle and put it on to boil again.
Drain the cooked noodles through a sieve, and rinse under cold water. Rinse the saucepan and return it to the hob, adding 1 litre of water from the just-boiled kettle. Add the ginger pieces, the coriander stalks and chilli halves. Boil for 3 minutes then turn the heat off and wait for 4 minutes more before adding the salmon fillets. Cover with the lid and leave them there for 11 minutes, during which time they will poach nicely.
Meanwhile, put the cucumber in a mixing bowl. Add a pinch of salt, toss, then after 3-4 minutes add 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, the diced chilli and 1 tablespoon of pickle juice from the sushi ginger jar. Mix well; leave in the bowl until the salmon is done.
Put the cold noodles into a different mixing bowl; add the remaining soy sauce, sesame oil, the toasted sesame seeds and the coriander leaves. Mix with a fork or chopsticks and put into 2 bowls. Divide the sushi ginger equally between each bowl.
When the salmon is ready, remove it from the pan to a plate and peel the skin away. Serve it on the noodles, along with the cucumbers, pouring any excess dressing over.