Step 1: Cook the noodles according to package instructions. Drain and set aside, tossing lightly with a little oil to prevent sticking.

Step 2: Season the salmon pieces lightly with salt and black pepper.

Step 3: Heat oil in a large skillet or wok over medium-high heat. Add the salmon and sear for 2–3 minutes per side until golden and just cooked through. Remove from the pan and set aside.

Step 4: In the same pan, add a little more oil if needed. Add garlic and ginger and sauté for about 30 seconds until fragrant.

Step 5: Add snap peas and stir-fry for 2–3 minutes until bright green and slightly tender but still crisp.

Step 6: Lower the heat and add sweet chili sauce, soy sauce, rice vinegar, honey if using, and chili flakes. Stir well to combine.

Step 7: Add the cooked noodles to the pan and toss until evenly coated with the sauce.

Step 8: Gently return the salmon to the pan and fold it into the noodles, being careful not to break it up too much.

Step 9: Cook for another 1–2 minutes until everything is heated through. Taste and adjust seasoning if needed.