This was another indulgent lunch, but it was significantly quicker to make than the stuffed peppers yesterday. I added grated ginger and soy sauce to the noodles, as well as grated carrot and spring onion, and I would have added some thinly sliced red chilli had I had one in the fridge, which would have given a lovely bit of heat. Topped with a perfectly cooked piece of salmon and a sprinkle of toasted sesame seeds and fresh coriander, and you have yourself a winner. You could serve it with rice instead if you fancied.

This recipe serves two.

Ingredients

• 50-100g rice noodles or glass noodles (or rice if you prefer)
• 2 spins onions, chopped
• 1/2 carrot, grated
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated
• A finger length piece of cucumber, chopped length ways into strips
• As much chilli as you like (with seeds or without), finely sliced
• 2 fillets of salmon, skin on
• Handful of toasted sesame seeds

Method

Boil the kettle, pour over the noodles and cover the pan. If the noodles are fresh, cook on a medium heat for 3-4 minutes. If they’re dried noodles they’ll take a little bit longer. (I recommend tasting and using your own judgement, but if you’re unsure check the packaging).

While the noodles are cooking, prepare the spring onions, carrot, chilli and cucumber. To toast the sesame seeds, heat a small frying pan without any oil. Add the seeds and toss around the pan almost constantly by moving the pan in a circular motion. Once they have browned slightly, remove from the pan.

Using the same pan, heat a drizzle of olive oil. Rub salt into the skin of the salmon. Place the salmon skin down in the hot pan and sprinkle some black pepper on the opposite side. Cook on a medium heat for 2-3 minutes on that side and then, using a fish slice, check how it’s looking: if the skin has browned and looks crispy, turn it over to cook on the other side. Depending on how thick the piece of fish is, it should take another 3-4 minutes. But please don’t take my word for it because different pans, different stoves, different fish and different chefs all create different outcomes, so try and use your initiative – it’s the best way to learn!

While the fish is cooking, drain the noodles and return to the pan. Add the grated ginger, soy sauce, spring onions, carrot and chilli and toss to make sure all the noodles are covered. Season with a pinch of salt and pepper.

Serve the salmon on top of a pile of noodles and sprinkle with the sesame seeds and some chopped coriander. Add a drizzle of extra soy sauce if you fancy. Lay the cucumber sticks alongside the fish an enjoy!