• 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.

• Meanwhile, trim the green beans.
• Trim the carrot and halve lengthways. Slice into ½ cm semicircles (no need to peel).
• Roughly chop the chives.

• Place a pan over high heat with a drizzle of oil.
• Season the salmon with Thai spice, 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!

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the carrot and green beans until softened, 5-6 mins.
• Add a splash of water, cover and cook until tender, 4-5 mins.
• When 1 min of cooking time remains, add half the chives and half the chilli flakes (use less if you don't like spice) to the pan.
• Cook until fragrant, 1 min.

• Once the veg has softened, add the teriyaki sauce, ketjap manis and 50ml water (double for 4p) to the pan. 
• Stir together and cook until warmed through and sticky, 1-2 mins. Loosen the sauce with a splash of water if necessary.
• Taste and season with salt and pepper.
• Add the noodles to the pan and carefully toss to coat in the sauce and warm through, 1-2 mins.

• Divide the noodles between deep plates or bowls.
• Top with the pan-fried salmon.
• Garnish with the remaining chives and chilli flakes to taste.