Bring a large saucepan of salted water to the boil. Add ½ of the ginger then place salmon in the saucepan, return to the boil, then remove from heat, cover with lid and set aside to poach for 10 minutes.
2
Cook the noodles according to the packet directions and divide noodles into four bowls.
3
In a medium saucepan, bring back stock to the boil, add the ginger and bok choy, simmer for two minutes. Remove bok choy and divide onto noodles, then pour about 1 cup of chicken stock over each bowl.
4
Remove salmon from the poaching liquid and flake into bite size pieces and arrange over each bowl and sprinkle with crispy fried shallots.
