Prepare the Miso Glaze: In a small saucepan, combine mirin, rice vinegar, miso paste, brown sugar, and soy sauce. Heat over medium for about 5 minutes, stirring gently until it simmers and thickens slightly. Remove from heat and cool for 15 minutes.

Marinate the Salmon: Transfer the cooled glaze to a shallow dish and place the salmon fillets skin-side down. Coat generously with glaze, cover, and refrigerate for at least 30 minutes.

Sauté Garlic and Spring Onions: Heat a large pan over medium and add sesame oil. Add sliced spring onions and minced garlic, sauté for 2-3 minutes until fragrant.

Create the Noodle Sauce: Add soy sauce, rice vinegar, brown sugar, and 4 tablespoons of water to the pan. Simmer for 5 minutes.

Toss the Noodles: Add cooked and drained noodles to the pan, gently toss for 2 minutes until well-coated.

Preheat the Oven: Preheat to 220°C (430°F) to caramelize the salmon.

Bake the Miso Salmon: Line a baking dish with parchment and transfer marinated salmon onto it. Bake for 7-10 minutes until caramelized.

Serve the Dish: Plate garlic noodles, place salmon atop, and garnish with sesame seeds, coriander, and fresh chillies.