Directions

1. Mix together the soy sauce, stem ginger, ginger syrup, chilli, lime zest and juice in a large frying pan. Gently heat through over a low heat.
2. Add salmon fillets, skin side-down to the liquid. Bring the liquid to the boil so that it begins to reduce. After 5 minutes, turn the salmon over and continue to cook for a further 3 minutes.
3. Meanwhile, in a separate wok, add in the Flora Cuisine and heat through. Add in the vegetables and stir-fry until just tender.
4. Add the straight to wok egg noodles to the wok and fry until heated through, mixing them well with the vegetables.
5. Divide the noodle mixture among 4 plates and top each serving with a piece of sticky salmon. Garnish each portion with a wedge of lime and toasted sesame seeds.