1 tbsp reduced-salt soy sauce, plus extra to serve if you like
1 tbsp tahini paste or peanut butter
125g pack smoked trout fillets, flaked
½ large cucumber, sliced
6 spring onions, finely sliced
sesame seed, to serve
sesame oil, to serve
Bring the stock and shredded ginger to the boil in a large pan, add the noodles, then simmer for 4 mins until tender.
Drain, then cool under cold running water. Mix together the soy, tahini and 2 tbsp water (or more if you need) to make a dressing the consistency of single cream. Toss the cooled noodles and fish with the dressing and cucumber. Scatter with the spring onions and sesame seeds, then drizzle with a little sesame oil, if using.