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

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

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.

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

While the fish and noodles cook, peel and grate the garlic (or use a garlic press). Slice the sugar snap peas in half lengthways.

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

Once hot, add the sugar snaps and stir-fry until tender, 3-4 mins.

Add the garlic, coleslaw mix and Thai style spice blend to the sugar snaps. Stir-fry for 30 secs more.

Stir in the teriyaki sauce, 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. 

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

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

Drizzle the sweet chilli over the salmon, then finish by sprinkling the sesame seeds over everything. 

Enjoy!