Black Bean Salmon & Veg Parcel With Soy Lime Noodles

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Chop the green beans in half

Chop the Tenderstem broccoli in half

Peel and chop (or grate) garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Combine the black bean paste, Chinese rice wine, chopped ginger and garlic with 100ml [200ml] water – this is your black bean sauce

Cut 2 [4] A3 sized pieces of tin foil and lay the first piece of foil onto the tray

Lay the sliced red peppers, chopped green beans and Tenderstem brocoli in the middle of the foil then top with the salmon fillets

Pour over the black bean sauce and a drizzle of olive oil

Top the salmon with the second piece of tin foil and scrunch up the edges to form 1 [2] sealed parcel[s]

Put the tray in the oven for 12-15 min or until the veg has softened and the fish is cooked through – this is your black bean salmon & veg

Tip: Your fish is cooked once it turns opaque and flakes easily

Boil a full kettle

Add the fine egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 1-2 min or until tender, then drain

Once drained, return the noodles to the pot and set aside

Add the soy sauce, sesame oil and the juice from 1/2 [1] lime to the drained noodles and give everything a good mix up – these are your soy lime noodles

Cut the remaining lime into wedges