Boil 50g of egg noodles according to the packet instructions. Heat 1tsp sunflower oil in a hot wok and add 1tsp of finely chopped ginger, a chopped clove of garlic and 1 chopped spring onion. Slice 100g of green beans and fry until tender. Drain the noodles and run under cold water until chilled. Add 1 tsp of peanut butter to the wok and fry for 30 seconds before adding the noodles and a tsp of soy sauce. When everything is heated through crumble 50g of smoked salmon to finish before serving.