Sweet Chilli Salmon Noodle Bowl

Pour the boiled water from your kettle into a medium saucepan with 0.5 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).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

Once hot, add the sliced pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.

Add the garlic, coleslaw mix and Thai style spice blend to the pea pods. Stir-fry for 30 secs more.

Stir in the teriyaki sauce, hoisin sauce, soy 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.