a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the noodles.

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over a little oil, then season with salt and pepper. 

c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

a) Pour the boiled water from your kettle into a medium saucepan with ½ tsp salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) While the fish and noodles cook, peel and grate the garlic (or use a garlic press). Slice the young pea pods in half lengthways.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the pea pods and stir-fry until tender, 3-4 mins.

a) Add the garlic and sliced carrot and cabbage mix to the pea pods. Stir-fry for 30 secs more.

b) Stir in the hoisin sauce, soy and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 2-3 mins.

a) Add the cooked noodles to the sauce and veg, mixing well so the noodles are coated in the sauce. 

b) Once the salmon is cooked, drizzle over the honey (see pantry for amount).

a) Share the noodles between your bowls and top with the salmon.

b) Finish by drizzling over the sriracha sauce and sprinkling the sesame seeds on top.