Heat vegetable oil in a wok and stir fry garlic, chilli, and broccoli for 2-3 minutes.
Stir in noodles, coriander, honey, lime juice, and sesame oil, then set aside to keep warm.
Grind peppercorns, cumin, coriander seeds, paprika, and cayenne in a pestle and mortar.
Remove skin from the salmon, cut skin into strips, and rub spice mix over the fillet.
Heat oil in a pan and cook salmon for 4-5 minutes on each side until done.
Heat oil in a heavy saucepan until a bread cube sizzles and turns golden.
Deep fry salmon skin strips until golden-brown, then drain on kitchen paper.
Serve the salmon fillet on the noodles and top with crispy salmon skin.