To make four parcels place baking paper large enough to wrap up the salmon loosely on top of foil rectangles that are slightly bigger. Place 150g Amoy medium noodles onto each, and top them with a salmon fillet.
Scatter over the ginger, chilli and spring onions and pour the coconut milk over the top of the salmon fillets.
Bring the sides of the foil up around the salmon and seal the parcels up well by scrunching the foil together.
Place over grey coals of a barbecue until the salmon is cooked.
Serve the parcels with fresh coriander and a squeeze of lime juice.
Tip: These can be assembled 2 hours ahead of time and barbecued when needed.