Wilt your spinach in a large pan/wok with a splash of water and once wilted put to one side on a plate.
In the same pan, start to fry the bean sprouts.
Bring a pan of water to the boil and then turn off the heat and drop the noodles in. Put a lid on the pan and leave for 5 minutes.
Heat the olive oil and place the seabass fillets into the pan skin side down for leave to cook for 4 minutes, after this time, and the skin is nice and crispy, flip and turn down the heat (this should only take 1 - 2 minutes until it’s done).
Once the noodles are cooked, drain them and add to the beansprouts, along with the spinach and chilli flakes.
In a small bowl mix together the soy sauce, sesame oil and rice vine vinegar, then add the mixture to the noodles and gently heat through.
Serve and enjoy