Add the vegetable oil to a wok and heat over a medium high heat. Once the oil is really hot place the salmon fillet(s) in skin side down. Fry for around 4 minutes until the skin is really crispy. Carefully flip the salmon fillet(s) over onto the other side.

Add in the asparagus, chilli & garlic plus the msg, salt and white pepper.
Fry for about a minute and a half then carefully break the salmon fillet(s) up into bite sized pieces whilst still in the wok. Give everything a toss together then scrape all the ingredients to one side of the wok.

Add your Udon noodle nest into the now empty side of the wok. Add the shaoxing rice wine, light soy sauce and the chopped spring onion. Fry the Udon for a couple of minutes until it begins so soften up then using a spatula carefully break the noodles up a bit and flip them over. Fry for another minute or so then toss everything together well.

Remove the wok from the heat. Drizzle over a tiny bit of sesame oil, around 1/2 tsp will do. Gently stir it through the noodles then serve immediately. If you wish garnish with extra red chilli and sesame seeds. Enjoy! :)