Succulent salmon fillets are glazed in an incredibly delicious sauce and served on a bed of noodles and beansprouts in Rick Stein's recipe.

The legendary chef creates a gorgeous glaze of miso, balsamic vinegar and soy, which is perfect for complimenting the flavours of salmon.

Declared as "an easy and quick" meal to put together, the preparation only takes 10 minutes.

Even better still, the meal can be ready to eat in as little as 20 minutes, which makes it the ideal meal of an evening.

Here's how to make Rick Stein's miso salmon recipe with noodles and beansprouts.

Method

Boil the noodles for three minutes in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush.

Lay the salmon skin side down on a greased baking tray and grill for six to eight minutes until just cooked through.

Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts and coriander.

Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.