Place the salmon in a shallow glass dish. Combine 3 tbs soy sauce, garlic, grated ginger & 1 tbs of the rice wine & pour over the salmon, turning to coat. Cover & marinate for 15 mins in the fridge. Place the vinegar, lemon juice, sugar & the remaining soy sauce & rice win in a small saucepan over low heat. Bring to a boil, and cook until reduced by half, about 3 mins. Set aside. Fill a large saucepan w/ 2cm of salted water & bring to a boil. Place the marinated salmon in a steamer basket over the pan. Scatter the spring onions & shredded ginger over the salmon. Cover & steam for 4 mins or until cooked through. Remove & keep warm. Cook the noodles according to package directions. Just before they are done, add the beans to the boiling water; strain. Serve the salmon over the noodles & beans, drizzled with the glaze.