1. Place the green chillies, fish sauce, ginger and syrup in a bowl and mix to combine. Thread salmon onto skewers. Spoon ½ cup of the dressing over the skewers and allow to stand for 5 minutes.

2. Add the lime juice, cucumbers and spring onions to the remaining dressing and mix to combine.

3. Place the noodles into a bowl and cover with boiling water. Allow to stand for 3-4 minutes or until soft then drain.

4. Heat a large frypan over high heat. Drizzle the skewers with a little oil and cook for 1-2 minutes each side or until caramelised and cooked to your liking.

5. To serve, divide noodles between serving bowls and top with the skewers, cucumber mixture, lime, coriander and mint.

Also try: Donna Hay's miso grilled chicken rice bowl