Crispy Five-Spice Salmon With Black Bean Noodles

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

Add your salmon fillet[s] to a bowl with half your five-spice mix (save the rest for later!), a pinch of sugar and pepper and give everything a good mix up

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat and once hot, add the salmon fillet[s] (skin-side down) and cook for 3-4 min or until the skin is crispy

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into thin strips

Trim and chop your green beans and Tenderstem broccoli in half

Boil a kettle

Once the skin is crispy, transfer the salmon to a baking tray (or two!), skin-side up and reserve the pan

Put the tray[s] in the oven for 7-8 min or until cooked through – this is your crispy five-spice salmon

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

Add your 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 cooked with a slight bite

Once done, drain and set aside

Combine your black bean paste, cornflour and remaining five-spice mix in a small bowl

Add your sriracha (can't handle the heat? Go easy!), soy sauce, ginger & garlic paste and toasted sesame oil with 50ml [75ml] [100ml] cold water and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your black bean sauce

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped pepper, green beans and Tenderstem broccoli and cook for 3-4 min or until the vegetables are starting to soften

Once the vegetables have started to soften, stir through the drained noodles and the black bean sauce and cook for 1 min further or until the sauce has warmed through – these are your black bean noodles