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["1.Prepare the marinade by mixing 2 tsp dark say sauce, 2 tsp toasted sesame oil and a little salt and pepper. Add the salmon and turn it so that it's completely coated by the marinate. Cover and put it into the fridge for a few hours.
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2.Pre-heat the oven to 220u00b0C/200u00b0C fan.", "Cook the noodles
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3.While the oven is heating, bring a pan of water to the boil.
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4.Add the noodles and cook according to the packet instructions (approximately 5 minutes) - leave the noodles on the al dente side as they'll be cooked a little further later on.
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5.Once cooked, drain the noodles immediately and quickly cool them with cold water to prevent them from cooking further.", "While the noodles are cooking, chop the vegetable
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6.Chop the red pepper into thin strips.
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7.Peel the carrot and chop it into matchsticks.
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8.Finely chop the ginger and garlic.
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9.Thinly slice the spring onions - set aside the green ends as these make a nice garnish.", "Cook the salmon
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10.Line a baking tray with greaseproof paper or a bake-o-glide sheet.
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11.Place the salmon on the baking tray and cook for 10 minutes until the fish is flaky and opaque. If your fish is thin then check it a little earlier, similarly if it's fat it'll take a bit longer.", "Cook the vegetable chow mein
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12.Heat 1 tsp sunflower oil in a wok.
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13.Once hot, add the garlic and ginger and cook for 30 seconds.
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14.Add the cooked noodles, carrots, peppers, spring onions, mangetout, light soy sauce, dark soy sauce and rice wine and cook for 3-4 minutes until the vegetable are just soft. Keep it moving to ensure it doesn't burn.
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15.Mix through 1 tsp toasted sesame oil.
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16.Season with salt and pepper.
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17.Serve topped with the baked salmon and some chopped spring onion ends as a garnish."]
