Cured Salmon Over Cold Buckwheat Noodles

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6 ounces Korean buckwheat noodles (see Note)

1 teaspoon vegetable oil


1 garlic clove, minced

1 shallot, minced

1 slice of fresh ginger, minced

1 1/2 tablespoons kojojang sauce (see Note)

1 tablespoon Chinese sesame paste

2 teaspoons light soy sauce

1 1/2 teaspoons sugar

1 teaspoon rice vinegar

4 tablespoons vegetable oil

1 teaspoon Chinese or Japanese sesame oil

About 3 tablespoons cold water

Salt to taste

8 to 12 slices gravlax or lox

2 green onions, thinly sliced

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