In a medium saucepan, bring water
and ⅔ cup soy sauce to a boil. Remove
from heat; stir in the honey until
dissolved. Add tea bags and ginger,
and steep for 10 min. Strain marinade
into a bowl and place in fridge until
completely cooled, about 15 min. Add
salmon to marinade, flesh side down.
Marinate for a minimum of 30 min.
Fill a large pot with water. Bring to a
boil and add sugar snap peas; leave to
cook for 1½ min, then remove with a
slotted spoon and set aside. Add
noodles to same boiling water and
cook according to package directions.
Drain; rinse in cold water.
In a mixing bowl, whisk remaining
3 tbsp soy sauce, sesame oil, rice wine
vinegar and 1 tsp vegetable oil. Toss
soba noodles, sugar snap peas, tomatoes
and sesame seeds in the dressing.
Remove salmon from marinade and
discard remaining liquid. In a frying
pan, heat 2 tsp oil over medium-high.
Cook salmon 2 to 3 min per side, or
until cooked thorough.
Divide soba noodle salad among
4 plates; top each with a piece of