Salmon ramen

Heat a saucepan and sauté the finely chopped garlic, ginger, spring onions and chilli. Add the vegetables and stir-fry them lightly so they are tender, but still crisp.

Cook the noodles according to packet instructions, and slice the salmon thinly.

Heat the fish stock in a bowl. Add the vegetables and noodles, and top with the slices of salmon.

Garnish with halves of boiled egg, chilli flakes and chopped coriander.