Preheat oven to 180°C.
To make the marinate, finely chop the garlic, spring onions and chillies. Place the orange juice and soya sauce into a dish and add the chopped ingredients. Grate in the ginger and the zest of half the orange, mix together and add the salmon spooning the mixture over the salmon. Now cover the bowl with cling film and place in fridge for 20 minutes.
Slice the onion and pepper and then heat a wok to a medium heat. Take the salmon from the fridge and place in the hot wok, cooking for 1 minute before turning and cooking the other side for a minute.
Place the salmon onto tinfoil, add the remaining marinate and wrap the salmon. Place in oven for 15 minutes.
Turn the wok to a high heat and add the onion, pepper, baby corn and snap peas to the wok and stir fry for ten minutes.
Whilst the vegetables are stir frying, add the noodles to a large pan of boiling water and simmer for according to packet instructions. When the noodles are cooked, drain and place a neat pile on the side of the plate.
Take the salmon from the oven and place on top of the noodles.Place the stir fry veg on the other side of the plate and spoon the cooked marinate over the whole dish.
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