Step 1

Preheat the grill (broiler) to high.

Step 2

Place the salmon fillets, skin-side up on a grill tray lined with foil.

Step 3

Place under the grill for 2 minutes.

Step 4

Meanwhile, in a small bowl, mix together the olive oil, garlic salt, light soy sauce, dark soy sauce, sesame oil, black pepper, and light brown sugar.

Step 5

Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).

Step 6

Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.

Step 7

Remove the tray from the grill and cover with foil to rest while you make the noodles.

Step 8

Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.

Step 9

Add the sliced onion, sliced bell pepper, and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.

Step 10

Add the sliced cabbage, sliced chillies, and minced garlic. Stir fry for one minute.

Step 11

Add the noodles and toss everything together for 2 minutes. (I find it's easier to use a set of tongs for this).

Step 12

Add the light soy sauce, dark soy sauce, chilli sauce, tomato ketchup, the zest and juice of half a lime, white pepper, and chopped spring onions.

Step 13

Toss together, heating for a further 2-3 minutes until hot throughout.

Step 14

Divide the noodles between 4 plates or bowls and top each with a piece of salmon. Drizzle over any remaining sauce from the salmon tray if there's any left on there.

Step 15

Serve topped with wedges of lime and a sprinkling of chopped spring onions, and sesame seeds.