Mix the salmon pieces with the black bean sauce, and leave to marinate for 10 minutes. Heat the oils in a wok over a high heat. Place the salmon pieces in with the skin side down. Cook until the skin is crispy. Turn over the pieces to quickly cook the other side. Remove the salmon and leave to one side.
Heat the remaining oil and add the carrots, broccoli, cauliflower, red capsicum, mangetout, black beans and bamboo shoots. Cook until vegetables are tender, about 10 minutes. Add the sprouts and return the salmon to the pan. Toss carefully to incorporate. Add more black bean sauce to taste. Serve topped with crispy noodles.