Dice the tomatoes into 1/2” pieces. Add these to a bowl.

Mince the shallots and garlic.

Heat a pot on medium high heat. Add a tablespoon of neutral oil and the diced tomatoes, minced shallots, garlic, and pinch of kosher salt. Stir to combine and cook for 10 minutes on medium heat. If the tomatoes aren’t super juicy, add a few tablespoons of water and cover and cook with a lid.

As the tomatoes are cooking, season and cook the salmon – I used leftover cooked salmon I already had in the fridge, but you can cook fresh salmon either in the air fryer, oven, or by pan searing or steaming.

In the meantime, prepare the bokchoy. Wash and halve the bokchoy, then slice each half on a bias if it’s still quite large. Heat a large pan on high heat. Once hot, add a tablespoon of neutral oil, then the halved bokchoy. Give everything a stir, then add 2 tablespoons of water to the pan. Cover and let cook for 3 minutes on medium high heat. After 3 minutes, season with a pinch of kosher salt and black pepper. Taste, adjust seasoning, and set aside.

Bring another pot of water to a boil for the somen noodles. Cook the somen noodles according to the package directions. Then, wash the noodles under cold water to stop the cooking.

Once the tomato sauce is ready, give this a taste. Adjust with more salt and pepper as desired, then add the salmon and kewpie mayo to the mixture. Flake the salmon in the sauce, taste, and adjust seasoning as desired.

Toss the noodles and the tomato salmon sauce together and plate with a side of the bokchoy. Garnish with chives, and serve!