For the vegetable chow mein
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 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.
2 of your 5-a-day fruit and vegetables.
Nutrition information provided excludes any additional salt adding as seasoning.
Calories: 649kcal | Carbohydrates: 51g | Protein: 37g | Fat: 32.6g | Saturated Fat: 11.6g | Sodium: 1280mg | Fiber: 4.8g | Sugar: 13g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.