Turn the oven on to 200 degrees and put the kettle on for the noodles.
Once the kettle is boiled cook the noodles for 5 minutes or as per the instructions on the packet. Once cooked cool in cold water, throw in some ice cubes if you have some, then drain thoroughly in a sieve.
Mean while wrap the salmon fillets in some foil with the grated ginger and soy sauce. If they have skin on place them skin side down as when cooked the flesh will peel away from the skin which will stick to the foil. Alternatively you can cook them skin side up and not wrap in a parcel and the skin should crisp up (don't put the ginger and soy on the skin in this case). this should take around 15 minutes, the salmon should be just cooked through with a slight pink blush in the middle.
Whilst the salmon is in the oven cook the asparagus in the noodle pan for a few minutes with a centimeter of water and a lid on - they are cooked when a knife goes smoothly in to them but don't let them get soggy.
To make the dressing stir or whisk all the ingredients together and toss with the noodles.
To serve place a pile of noodles on each plate top with the asparagus and salmon, add some coriander and some sesame seeds or cashew nuts if using. You could toast these too for added flavour and if you make too many these will store in an air tight jar. then pour over any left over dressing.
If you don't like salmon you can use roasted chicken thighs (I add a bit of honey to the soy and ginger) but these will need to cook for 25 minutes in the oven. You could also use prawns and add any other veggies of your choice.
If you have any leftover ginger place it in the freezer and grate straight from frozen.