2 tsp easy ginger (in the spice section of a supermarket, already chopped in a jar)
Zest of 1 lemon and 2 tbsp juice
2 tbs p runny honey
1 medium courgette, coarsley grated
1 medium red onion, sliced
Preheat the oven to 220°C, fan 200°C, gas 7.
Mix together Amoy soy sauce with ginger, lemon zest, juice and honey.
Place the Amoy thread noodles straight from the packet out on a non stick baking tray, top each bundle of noodles with grated courgette for moisture, and half of the red onion.
Top with the salmon fillet and the remaining red onions, season with black pepper, spoon the sauce over and cover the tray with foil tightly so steam doesn't escape.
Bake in the preheated oven for 25 minutes until the salmon is cooked, and serve immediately either straight from the tray or toss everything together before serving. Season with extra soy sauce to taste if desired.
Tip: Add a teaspoon of chilli flakes to the sauce if you like it spicy.