For the salmon, heat the oil in a frying pan over a medium heat and fry the salmon, skin side down first, for 4-5 minutes on each side, or until cooked through. Season, to taste, with salt and freshly ground black pepper
Meanwhile, for the noodle cake, heat the olive oil in a frying pan. Add the cooked, drained noodles and fry for 2-3 minutes, turning once, or until the noodles are golden-brown and crisp. Remove form the pan with a slotted spoon and set aside to drain on kitchen paper.
For the red pepper and peanut dressing, heat the oil in a pan over a medium heat and fry the pepper for 5-6 minutes, until softened, then stir in the peanuts and cook for another 1-2 minutes.
To serve, place the noodle cake onto a serving plate. Top with the salmon and spoon the red pepper and peanut dressing around the edge of the plate. Garnish with the lime wedges and fresh coriander leaves.
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