Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon the marinade over the fish, turning the fish so it’s nicely coated. Cover with plastic wrap and leave to sit for 10 minutes (or longer if you have time).

Meanwhile, cook the noodles according to package instructions, then drain and set them in a bowl of cold water.

Heat a non-stick frying pan over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3 minutes. When the skin is slightly crispy, flip over and cook for 3 minutes more on the other side.

Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 seconds. Place the fish on a plate, skin-side up, adding any juices from cooking, and cover with foil to keep warm.

In a frying pan or wok, heat the canola and sesame oils over a high heat.

Add the green onion, garlic, chili pepper and ginger; stir constantly for about 1 minute.

Add the sugar snap peas, bok choy and red pepper; stir for another 1-2 minutes, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice; mix until well combined and the pan is sizzling.

Remove noodle and veggie mixture from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle with any remaining juices. Sprinkle with cilantro and serve.