Broccoli chilli noodles with grilled salmon

Heat 2 teaspoons oil in a frypan and cook salmon, skin-side down, for 2 1/2 minutes over medium-high heat. Turn and cook for a further 1 1/2 minutes for rare or until cooked to your liking. Cover loosely to keep warm.

Meanwhile, cook noodles according to packet instructions, then drain. Toss in a little of the remaining oil to prevent sticking. Combine lemon rind and juice, fish sauce and 1/4 cup (60ml) water in a bowl. Heat the remaining oil in a large wok.

Stir-fry the chilli, garlic and ginger for 1 minute. Add sugar and stir to combine. Add broccoli and stir-fry for 1 minute. Add lemon mixture, noodles and sprouts, and toss until heated through. Remove from heat and fold in onion and coriander. Divide the broccoli chilli noodles among 4 plates and serve with the salmon.