Start this recipe by marinating the salmon fillets the night before for best results. In a small bowl, mix together the soy sauce, sesame oil, chilli flakes, grated ginger and honey. Rub this mixture all over the salmon fillets and season well with fresh pepper. Cover the fish with foil or cling film, and leave to marinate in the fridge overnight. When you are ready to cook the salmon, remove it from the fridge and place both fillets on a baking tray. Arrange the finely shredded spring onions over the salmon, and drizzle any remaining juices over the top. Bake in the oven at 200`c, for not more than 10 minutes, to keep the salmon moist and pink. While the salmon is cooking, you can quickly prepare the noodles. Put the noodles in a pan of hot water and cook for 4 minutes until the noodles are soft. Meanwhile, heat the oil in a pan or wok, and quickly stir-fry the spring onions, peppers, zucchini, carrots and shrimps for just a minute or two. Add the cooked noodles, along with the soy sauce, fish sauce, lime zest and the toasted sesame seeds. Quickly toss all the ingredients together until the noodles are well coated. Immediately, serve the vegetable noodles on 4 large serving plates along with the Asian style salmon fillets with honey and ginger.