Put the greens in a large pan over a medium heat and cook for 4-5 minutes (the residual water will provide enough moisture to steam them), stirring occasionally, until wilted and tender. Set aside.
Cut the salmon fillet into nice thick slices, then cut each slice in half.
Heat a wok over a medium-high heat and add 2 tbsp sesame oil, then the chillies.
Stir-fry until they slightly blacken, then add the onion, garlic and ginger.
Heat a pan of boiling water and cook the noodles per packet instructions
Stir-fry until the onions soften.
Turn up the heat, then add a splash of oil along with the salmon. Stir-fry for 1-2 minutes until it starts to colour.
Add the wilted greens, soy and sherry and stir-fry for another minute or two to heat through.