600ml/1 pint vegetable or chicken stock
½ 'cherry bomb' chilli
125g/4½oz noodles, cooked
1 tbsp fresh coriander
1 pak choi, cut into quarters
1 lime, juice only
Preheat the oven to 200C/400F/Gas 6.
To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes.
Add the coriander, pak choi and lime and cook for a further two minutes and serve.
To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes.
Add the rock salt and then turn over and cook on the other side.
Place the pan into the oven for three minutes.
Take out and glaze with the honey and the soy.
Serve on top of the noodle soup.
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Asparagus soup
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