Sweet Chilli Salmon and Vegetable Gyoza Noodle Bowl

Pour the boiled water from your kettle into a medium saucepan with ½ tsp salt and bring to a boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

While the fish and noodles cook, peel and grate the garlic (or use a garlic press). Slice the young pea pods in half lengthways.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pea pods and stir-fry until tender, 3-4 mins.

Add the garlic and coleslaw mix to the pea pods. Stir-fry for 30 secs more.

Stir in the hoisin sauce, soy, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 2-3 mins.

Add the cooked noodles to the sauce and veg, mixing together well so the noodles are coated in the sauce.