Put the salmon fillets on a plate and sprinkle 0.5 tsp of the salt and pepper chilli rub on each fillet. Set aside until you’re ready to cook the salmon at step 3.

Cook the noodles according to the packet instructions then drain and toss them through with a splash of sesame oil. Put to one side.

Next, cook the salmon – heat a medium frying pan over a high heat and add 1 tbsp of groundnut oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets.   Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you cook the vegetables.

Now cook the vegetables - heat a wok over a high heat and add 1 tbsp of the groundnut oil. Once the wok is smoking, add the onions, ginger and chilli flakes and stir-fry for 30 seconds, stirring constantly. Then add the carrots and broccoli, and stir-fry for 30 seconds, stirring constantly.   Next add the green beans and stir-fry for 30 seconds, stirring constantly.   Add the peppers and 1 tbsp Shaoxing rice wine, and stir-fry for 30 seconds, stirring constantly.   Add the 1.5 tbsp light soy sauce and stir to mix.

Now add the noodles and stir well to mix through the vegetables. Add 3 tbsp of oyster sauce and the spring onions, stir to mix well.

To serve, divide the vegetables and noodles between 2 bowls. Remove and discard the skin from each salmon fillet and place a fillet into each bowl.  Serve immediately, and garnish with the sesame seeds.