- Step 1
Heat a wok over high heat until hot. Spray both sides salmon with oil. Place, skin side down, in hot wok. Cook for 3 minutes or until skin is crisp. Turn and cook for a further 2 minutes or until just cooked though. Transfer to a plate. Cover to keep warm. Separate noodles following packet directions.
- Step 2
Reheat wok and spray lightly with oil. Add capsicum and zucchini. Stir-fry for 2 minutes. Add sugar snap peas, bok choy stems, onions and garlic. Stir-fry for a further 2 minutes or until just tender.
- Step 3
Combine black bean sauce with 1 tablespoon hot water. Add to wok with noodles and bok choy leaves. Stir-fry for 1 to 2 minutes or until heated through.
- Step 4
Flake salmon and toss gently through noodles. Divide between bowls and serve.
Note: Look for udon noodles in the dried noodles' aisle and the refrigerator section of your supermarket.