Start preparing the salmon fillets by placing them on a baking tray that has been lined with foil. Drizzle with a tbsp of olive oil and a splash of soy sauce (and an optional drizzle of honey). Use half of the grated ginger and garlic paste to rub across the salmon fillets, using an oil brush to evenly coat. Cover with foil and pop in the oven for 25 minutes, removing the top layer of foil after 10 minutes.
Prep sauce by adding the cornflour to a bowl with a splash of the stock. Combine into a paste and then add the soy sauce, brown sugar, remaining garlic/ginger and approx 300ml of the stock.
Add the spiralized carrots into a large saucepan on a medium/high heat with a tbsp of olive oil. Fry for around 5 minutes before adding the udon noodles and the reserved stock, reducing the heat slightly. Cover with a lid to allow the udon noodles to loosen.
Once the udon noodles are soft, add the spiralized courgette and the prepped sauce. Stir to combine and cook for a further two minutes. Once the salmon is ready, serve up with some fresh chillies and some fresh coriander.