• Boil a large pot of salted water for the egg noodles.
• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over high heat with a drizzle of oil.
• Lightly season the salmon with salt and pepper.
• Once hot, place the fish into the pan, skin-side down.
• Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Remove from the pan and cover to keep warm.

TIP: Give the pan a quick wipe if you like, you'll be using it again!

• Meanwhile, halve, peel and thinly slice the onion.
• Thinly slice the scallion.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

• Return the pan to medium-high heat with a drizzle of oil, if required.
• Once hot, fry the onion and pepper until softened, 4-5 mins.
• Add the ginger and fry for 1 min more. Season with salt and pepper.
• Meanwhile, peel away the skin of the salmon, then use a fork to pull apart the flaky fish.

• Once the veg has softened, add the soy sauce, hoisin sauce, ketchup, flaked salmon, 100ml water (double for 4p) and half the sweet chilli sauce to the pan. 
• Cook until warmed through and sticky, 1-2 mins. Loosen the sauce with a splash of water if necessary.
• Add the noodles to the pan and toss to coat in the sauce.
• Season to taste with salt and pepper.

• Divide the flaked salmon noodles between bowls.
• Scatter over the scallion and chilli flakes (use less if you don't like spice).
• Finish with a drizzle of remaining sweet chilli sauce.