1In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins.
2Meanwhile, cook noodles following packet instructions. Drain well.
3OMELETTE: In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside.
4Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min.
5Add noodles to wok with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.
Photo: Rob Shaw/Bauer