Thai Satay Noodles with an Asian Fish option

I love vegetarian meals. Mr B has some gene that makes him adverse to any meal that doesn't include meat! He does like fish - whilst I don't. So this is one of many meals I have been cooking where there is a good way of combing vegetarian and fish dishes

The fish element  is based on one from Jamie Oliver 15 minutes recipes 

Fish for 2 portions:
Heat oven to 200C
Oil base of shallow baking dish with about half tsp of seasame oil
Slice 150g skinned salmon fillet and 150g skinned white fish fillet into 1cm strips
Rub gently with half tsp of sea same oil and season with s&p. Place in baking dish.
Scatter half tbsp of seasame seeds over fish along with zest from half a lime and tsp of lime juice
Put in oven to cook for 7 mins.

Thai Satay Noodles for 2 portions:
Roast 15g peanuts (cashew nuts also works well)
Mix 1.5 tbsp crunchy peanut butter with 1.5 tbsp sweet chilli sauce, 100ml water and 1tbsp soy sauce to make smooth sauce.
Halve 40g baby sweet corn lengthways. Cut 70g broccoli into florists.
Cook 150g egg noodles according to packet
Heat 1tbsp sesame oil in wok or frying pan and stir fry sweet corn and broccoli with 1 heaped tsp of ginger and garlic paste (or 2.5cm ginger root grated and 1 large garlic clove finely chopped) for 3 mins
Add 25g mangetouot and fry for further 2 mins
Pour over peanut sauce and bring to boil
Drain noodles and add. Stir over high heat for a minute

Serve with peanuts or fish