Mix a Tbs each of sriracha, sesame oil and honey and marinate skinless boneless salmon fillets for 20-30 minutes. Using a vegetable peeler,
slice a carrot or two into thin slivers, then thinly slice snow peas (or mange-tout) and a red onion. Cook egg noodles according to the packet,
then set to one side while you prepare the rest of the meal. Heat a little hot oil, then sear the salmon, flip over then pour over any remaining
marinade, together with a dash of water to make a little sauce. Cover the pan and turn the heat down to low while you cook the vegetables.
In another frying pan, quickly fry the sliced vegetables for 2-3 minutes, then add the drained noodles, mix well together, moistening with
a little light soy sauce, and serve topped with the salmon, pouring over the sauce, and garnish with sesame seeds and sliced spring onions.