For the pickled radish:
For the noodle bowl:
First make your pickled radish. Combine 2 tbsp of the rice vinegar, honey and radishes in a small bowl. Set aside.
Mix the ginger, the remaining 1 tbsp of rice vinegar, honey and soy in another bowl, set aside.
Cook the noodles according to the pack instructions. Drain and toss in sesame oil. Meanwhile, brush the salmon fillets with a little oil, season and cook in a hot pan for three minutes and then turn over and continue cooking for 3-4 minutes depending on how thick the fillets are.
Divide the noodles between two bowls. Top with salmon, half an avocado and pickled radish. Dress with the soy dressing, sesame seeds and spring onions.