• Preheat the oven to 200°C/400°F.

To make the sauce

• Mix all the sauce ingredients together in a little bowl (see notes if you want to tone down the heat.)
  2 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 2 teaspoons sesame oil, 1 inch fresh ginger, 2 garlic cloves

To make the pickle

• Slice your red cabbage very thinly on a mandolin. You can use a food processor or a knife too, just get it as fine as you can. The finer it is, the quicker the pickle works! Slice your ginger into fine matchsticks.
  1 cup shredded red cabbage, ½ - 1 inch ginger
• Add the vinegar, water, sugar and salt to a small dish and whisk together to dissolve completely. Add the cabbage and ginger mix and stir together with the gochugaru flakes, if using. Set aside for the rest of the cooking of the time, 10-20 minutes is fine if it's sliced finely enough.
  ⅓ cup rice wine vinegar, ⅓ cup water, ½ teaspoon salt, ½ teaspoon sugar, ⅛ teaspoon gochugaru

To make the stir fry

• Spread a spoonful of the gochujang sauce over each salmon fillet and rub over the flesh. Place in the preheated oven on a baking sheet and bake for 9-10 minutes until perfectly cooked. Flake the salmon and remove it from the skin, set aside.
  2 salmon fillets
• Meanwhile prep the veg and place a pan of salted water on to boil the noodles, this only takes 4 minutes for shandong noodles (follow your packet instructions). Heat the wok or a large frying pan with vegetable oil, and stir fry the veg for 4-5 minutes, until starting to soften slightly.
  ½ yellow bell pepper, 100 g fine green beans, 100 g sugar snap peas, 4 green onions, 200 g shandong ramen noodles, 1-2 tablespoons vegetable oil
• Add all of the rest of the gochujang noodle sauce mix and cook for 1 minute. Add the noodles and stir through, you can add a splash of the noodle water to loosen the sauce if needed. Gently toss the salmon through the noodles and serve immediately topped with the pickled cabbage!