Sticky teriyaki style salmon stir fry

Quick and easy teriyaki style salmon, I got the idea from masterchef Monica's recipe for soy sauce and honey chicken.

Serves 5

5 x 125g salmon fillets
sauce:
2 tbsp clear honey or maple syrup
2 tbsp soy sauce
clove garlic, finely chopped
small piece (roughly 1cm) fresh ginger, finely chopped
finely chopped fresh chili to taste (or cayenne pepper)

vegetables (eg carrot, peppers, beansprouts, courgettes, onions, mushrooms, bok choi)
mixture of sesame oil and vegetable oil, about 1 tbsp
straight to wok style noodles (1 sachet per person)

Prepare the veg by slicing thinly (or buy a ready-sliced pack if you're in a rush).

Combine the sauce ingredients in a large heavy saucepan (away from the heat). Put the salmon in the cold saucepan and swish it around to cover it all over with the sauce. Put the saucepan on a medium heat until the sauce bubbles, thickens and coats the salmon. Continue to cook gently until the salmon is done. Depending on the thickness of the salmon fillets, it will only take 5 minutes or so for it to cook through.

Meanwhile, Heat the oil in a wok or large frying pan until it is very hot and stir fry the sliced vegetables. Heat the noodles in the microwave for a minute, then add them to the stir fry and mix together over the heat. Finally top with the cooked salmon and remaining sauce and serve immediately.