Mix together all sauce ingredients in a small bowl.

Cook or sit noodles in large saucepan of boiling water according to instructions on packet and set aside.

Meanwhile, place a large wok or pan on a high heat and add coconut oil/ avocado oil. Add your carrots and pepper to the wok, season lightly with salt and pepper and fry on a high heat for 2-3 mins, stirring constantly.

Heat a tsp of oil in a separate frying pan and place your salmon fillets, skin side down, season lightly and leave to fry for 3-4 mins.

Back to your wok, add garlic and ginger to the wok and continue to stir constantly. Now is a good time to steam your kale and flip your salmon fillets.

Once your salmon fillets are cooked to your liking, coat your salmon fillets in half of your pre made sauce.Remove your kale from the steamer once cooked and set aside.

Now it’s time to chuck everything together in the wok! Transfer your noodles, using a pair of tongs, to the wok. Flake your salmon, using two forks, in the pan they were cooked in and then transfer to wok, as well as your steamed kale. 2Pour in the remaining half of your sauce to the wok and mix everything together well. Season to taste. Serve up in bowls and garnish with spring onions and chopped cashews.