Spiced-up Salmon Noodles

Better than any takeaway, these salmon noodles also make a great packed lunch.

Serves 4

1tbsp vegetable oil 1 large garlic clove, crushed 2.5cm fresh root ginger, grated 4 x 150g skinless salmon fillets, chopped into large pieces 150g mange tout Large pinch dried chilli flakes 75g tomato ketchup 2tbsp soy sauce 2 x 300g packs straight to wok egg noodles 1tbsp toasted sesame oil Large handful beansprouts 4 spring onions, sliced Large handful fresh coriander, chopped

1 Heat the vegetable oil in a large frying pan or wok over high heat and fry the garlic and ginger for 10 secs, then add the salmon pieces and cook for 2-3 mins until the fish turns opaque.

2 Add mange tout, chilli flakes, tomato ketchup, soy sauce, noodles and a splash of water and cook for 4-5 mins. Gently stir through the sesame oil, beansprouts, spring onions and most of the coriander. Check for seasoning.

3 Divide among four bowls, garnish with the remaining coriander and serve immediately.