To make the glaze, place the soy sauce, stem ginger and syrup, lime zest and juice, and chilli in a pan and bring to the boil. Simmer for 5 minutes until thickened and reduced by half.
Meanwhile, heat the olive oil in a pan and add the salmon fillets, skin-side down. Cook for 5 minutes until golden, then turn and cook for a further 3 minutes.
Remove from the pan, place on a plate and leave to rest for a few minutes.
Meanwhile, stir-fry the noodles following pack instructions. Lay the salmon on a bed of noodles and spoon over the glaze. Serve with lime wedges.