TERIYAKI SALMON

Cook 125g noodles and set aside. Heat a large frying pan, add a splash of oil and add two 120g salmon fillets, skin-side down. Cook over a medium-high heat and brush 2 tbsp of the Teriyaki Wok Sauce all over, turning all the time, and cook for 8-10 minutes then set aside. Clean the pan, heat until searing and add a little oil. Add 3 chopped spring onions, 100g sliced sugar snaps, 2 chopped pak choi and 100g trimmed Tenderstem broccoli. Stir fry for 2-3 minutes, add the noodles and 3 tbsp of the wok sauce and combine well. Serve with the salmon, sliced red chilli and a sprig of coriander.