Blanch noodles according to package instructions. Rinse under cold water to remove excess starch, drain well, and divide between two serving bowls.
Brush the Lee Kum Kee Teriyaki Sauce evenly over salmon fillets. Preheat the grill, cook salmon for approximately 8 minutes or until cooked through.
In a saucepan, bring 800g of water to a boil with ginger and garlic. Let it simmer for about 10 minutes.
Whisk in matcha powder, Lee Kum Kee Premium Mushroom Seasoning Powder and Lee Kum Kee Premium Light Soy Sauce until smooth. Turn the heat off and remove ginger and garlic.
To assemble, arrange the salmon, carrots, and mushrooms around the noodles. Top with pea shoots.
Ladle the broth over noodles and garnish with chopped spring onions. This dish can also be served cold. Simply chill the broth and serve it over cooled noodles.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
