• Prepare the marinade by mixing 2 tsp dark say sauce, 2 tsp toasted sesame oil and a little salt and pepper. Add the salmon and turn it so that it's completely coated by the marinate. Cover and put it into the fridge for a few hours.
• Pre-heat the oven to 220ºC/200ºC fan.

Cook the noodles

• While the oven is heating, bring a pan of water to the boil.
• Add the noodles and cook according to the packet instructions (approximately 5 minutes) - leave the noodles on the al dente side as they'll be cooked a little further later on.
• Once cooked, drain the noodles immediately and quickly cool them with cold water to prevent them from cooking further.

While the noodles are cooking, chop the vegetable

• Chop the red pepper into thin strips.
• Peel the carrot and chop it into matchsticks.
• Finely chop the ginger and garlic.
• Thinly slice the spring onions - set aside the green ends as these make a nice garnish.

Cook the salmon

• Line a baking tray with greaseproof paper or a bake-o-glide sheet.
• Place the salmon on the baking tray and cook for 10 minutes until the fish is flaky and opaque. If your fish is thin then check it a little earlier, similarly if it's fat it'll take a bit longer.

Cook the vegetable chow mein

• Heat 1 tsp sunflower oil in a wok.
• Once hot, add the garlic and ginger and cook for 30 seconds.
• Add the cooked noodles, carrots, peppers, spring onions, mangetout, light soy sauce, dark soy sauce and rice wine and cook for 3-4 minutes until the vegetable are just soft. Keep it moving to ensure it doesn't burn.
• Mix through 1 tsp toasted sesame oil.
• Season with salt and pepper.
• Serve topped with the baked salmon and some chopped spring onion ends as a garnish.