Baste the salmon with the marinade and allow to sit for about half an hour.
Heat your wok, add the sesame oil and fry the mushrooms first for 2 minutes, then add carrots (only half cook then remove.)
Add another splash of sesame oil to the wok and fry the capsicums for 1 minute, remove. Heat the wok again and fry the salmon skin side down first for about 2 minutes then turn, fry for 1-2 minutes, then remove.
Add the cooked vegetables and the snow peas and spring onions back to the wok, splash in some fish sauce, toss in the noodles and stir fry until heated.
Slice the salmon over the top of the noodles and vegetables.
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