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

Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

Slice the young pea pods in half lengthways. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

Crush the peanuts in the unopened sachet using a rolling pin.

Meanwhile, add the lime zest, olive oil for the marinade (see pantry for amount), half the garlic and half the soy sauce to a large bowl. Squeeze in some lime juice and stir to combine.

Pop the salmon fillets into the bowl and turn them over in the marinade so they're well coated. IMPORTANT: Wash your hands and equipment after handling raw fish.

Lay the marinated salmon fillets onto a large lined baking tray, skin-side down (discard the remaining marinade).

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

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

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pea pods and carrot to the pan. Stir-fry until tender, 4-5 mins.

Reduce the heat to medium, then add the Indonesian style spice mix and remaining garlic. Stir-fry until fragrant, 30 secs. 

Mix in the teriyaki, water for the sauce (see pantry for amount) and remaining soy. Bring to the boil, then reduce the heat to medium. Toss in the noodles and allow everything to heat through, 1-2 mins. 

When everything's ready, share the teriyaki noodles between your serving bowls.

Top with a salmon fillet and finish with a scattering of peanuts.

Serve with remaining lime wedges alongside.

Enjoy!