First make the marinade by combining the garlic, ginger, chili, soy and Chinese 5-spice in a small food processor and blitz to a very runny paste. Either use immediately or transfer to a glass jar or plastic container with a tight-fitting lid and store in the fridge for up to 2 days.
When you’re ready to cook preheat your oven to 200c.
Place the salmon fillets into a baking dish that is just big enough to fit all of them in. Pour half of the marinade over the salmon (reserve the other half for the flavouring for the broth).
Squeeze the juice of a lime and a good grinding of salt and black pepper over the salmon fillets. Pop into the preheated hot oven for 12-15 minutes until just cooked.
For the broth, heat the oil in a frying pan and gently fry the chopped spring onions (scallions) until soft and translucent.
Add the other half of the marinade and let it sizzle in the pan with the spring onion for a minute or two until the flavours meld together and the garlic, ginger and chilli start to colour slightly.
Add the stock and bring to the boil.
Once the stock is boiling add the noodles and cook in the broth according to the packet instructions.
Add the sliced vegetables about three minutes before the end of the noodle cooking time. The vegetables don’t need to be cooked for very long. It’s really important that the vegetables retain their vibrant colour and a nice crunch.
Once the noodles are cooked through check the seasoning. You may want to add a squeeze of lime or more soy sauce at this point. You’re looking for a good balance between piquant and slightly sour against the saltiness of the soy.
Once the salmon is cooked through remove from the oven.
Ladle the noodles and broth into serving bowls and place a fillet of salmon on top. Drizzle any of the remaining marinade from the dish over the salmon fillets.
Serve immediately with lime wedges and freshly chopped coriander.