Teriyaki salmon noodles

I absolutely love this recipe, it's so quick and easy to make. Try this Teriyaki Salmon with wholewheat noodles and pak choi, I've even had non-fish eaters enjoying this one. The sweet and sour of the glaze along with the little bit of chili really balances this dish.

1 tbsp sunflower oil
240g boneless salmon fillets
3 nests of medium egg noodles
300g mixed pepper stir-fry vegetables
300g frozen petit pois
100g bunch spring onions washed, trimmed and sliced diagonally
2 cloves garlic, thinly sliced
175ml teriyaki and ginger stir-fry sauce
1 tbsp light soy sauce
1 lime, cut into wedges

1 Heat half the oil in a wok, or large frying pan, over medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

2 Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

3 Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions, and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

4 Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.