Asian Salmon with Stir Fried Egg Noodles

Bring a saucepan of water to the boil and preheat the oven to 180C.

Combine the soy sauce, golden syrup, and sesame oil in a shallow bowl.

Place the salmon in the soy marinade, cover and place in the fridge.

Thinly slice the red onion.

Thinly slice the red chilli and spring onion across a diagonal.

Finely chop the ginger and garlic.

Heat half the oil in a frying pan.

Remove the salmon from the marinade, reserving the marinade in the bowl.

Add the salmon skin side down into the frying pan and sear until crisp. Turn and sear other side until coloured.

Remove the salmon from the pan and put on a prepared baking tray (lined with baking paper).

Brush the salmon with more marinade and place in the oven.

Heat the oil in the wok.

Remove the boiling water from the heat and drop in the noodles.

Add the ginger and garlic to the wok and sauté until fragrant.

Add the red onion and stir-fry for 2 minutes.

Add the capsicum and carrot and stir fry.

Add the red chillies and spring onion.

Drain the noodles.

Add the noodles to the wok and toss to combine.

Add the remaining sauce to the noodles and toss to combine (Add splash of water to loosen if needed).

Distribute the noodle stir-fry among serving plates.

Remove the salmon from the oven.

Serve the salmon atop the noodles.