2 Medium Brown Onions
2 Medium Carrots
2 red Capsicums
1 Lime
4 x 180g Salmon Portions Skin On From Adelaide Seafood
440g Egg Noodles Prepared as per package instructions
125g Snow Peas
2 Red Chillies
3 Spring Onions
1/2 Bunch Coriander
1 & 1/2 tsp Ginger
1 & 1/2 tsp Garlic
25mls Sesame Oil
50mls Fish Sauce
Juice of 1 lime
75mls Sweet chilli Sauce
25mls Soy Sauce

Method
Thinly slice all vegies
Place the Salmon Portions spaced apart on a baking tray lined with baking paper
bake for 8mins at 220C
Toss all vegies in a hot wok for 5 mins along with the garlic, ginger, sesame oil, fish sauce, sweet chilli sauce and the soy sauce.
Then add the noodles and the juice of 1 lime
Serve and garnish with more lime and coriander.