Asian-Style Salmon Noodle Broth Beansprout Salad Lychee Dessert

Name: Asian-Style Salmon Noodle Broth Beansprout Salad Lychee Dessert
Yield: Serves 4
Ingredients: 1 teaspoon Chinese five-spice; 1 small red onion; 1 lime or lemon; sesame oil; a 2 cm piece of fresh ginger; soy sauce, to taste; 1 organic chicken stock cube; 2 packs of sesame snaps; olive oil; 2 limes; 125 g blueberries; 2 cloves of garlic; Chinese five-spice; sea salt & black pepper; a large bunch of fresh coriander; 4 spring onions; soy sauce; 4 x 180 g salmon fillets, skin on, scaled and pin-boned; 1 tablespoon soy sauce; 1 x 500 ml tub of good-quality vanilla ice cream; extra virgin olive oil; 1 small ripe mango; runny honey, for drizzling; 200 g dried fine egg noodles; 200 g sugar snap peas; 3 teaspoons cornflour; 1 x 400 g bag of beansprouts; ½ a fresh red chilli; 1 x 425 g tin of lychees in syrup; 1–2 fresh red chillies