Salmon and Noodles - an anti-recipe for a fast dinner

Here’s what you do to make a fantastically healthy and zingy dinner in under 15 minutes:

Boil 1 cup of  vege stock per person – a lid on your pot will help.

While that’s happening, take one piece of salmon per diner. Cut it into 2cm-thick slices – avoid including the bones of course.

Grate some fresh ginger, (don’t bother peeling it, life’s too short) enough to yield 1 teaspoonful of juicy, wet ginger per person.

Chop some fresh coriander – you choose how much.

By now your stock will be boiling. Take it off the heat and add a handful of dry vermicelli (thin rice noodles). Pat them down so that the liquid covers them. Put the lid back on. It needs to sit for 2-5 minutes.

Put the jug on. Breathe for 2 minutes, stand around doing nothing while the kettle rumbles in the background.

Set out some nice bowls that you want to eat dinner from. Have another little mini-break.

Pull the by now softened noodles out of the hot liquid and divided between your serving bowls. Add a splash of the hot kettle water to the pot of stock, then add the salmon slices. Put the lid back on.

Add your ginger, coriander and 3 drops of sesame oil to each bowl of noodles. Give it a stir.

Gently take your salmon out of the stock and add it to each bowl of noodles, then pour in as much of the hot liquid as you feel like slurping.

Garnish with extra coriander if you want, but only do it for the flavour because there’s no-one looking and you won’t get voted out of your home. I promise.