METHOD:

1. Pre-heat a wok on the hob, over a high heat for a few minutes

2. Heat the vegetable oil. Add the chili and garlic, and sauté for 1 minute

3. Add the salmon and prawns, and cook until the prawns turn a pink color. Remove the salmon and prawns, and set aside

4. Cook the vegetables and spring onions and sauté for 2 minutes

5. Finally add the salmon, prawns, spinach and noodles and stir fry for an additional 2 minutes

6. Dress with the sesame seeds and oil. Serve whilst hot

Recipe presented by Smeg