Fill and boil your kettle. Fill a wok with hot water from the kettle and set it on a high heat to come back to the boil. When the water is boiling, add the noodles and simmer for 6 mins till the noodles are tender. Drain and set them aside. Set the wok to one side.

While the noodles simmer, peel the onion and finely slice it. Trim and peel the carrot, then thinly slice it into batons. Slice the cores out of the kale, then finely slice the leaves.

Fill and boil the kettle again. Crumble the stock cube into a heatproof jug and add 1 tbsp each fischy sauce and Thai red curry paste. Pour in 1 ltr hot water from the kettle and stir to dissolve the stock cube and mix everything together.

Preheat your grill to high. Line your baking tray with foil. Rub 1 tsp oil into each haddock fillet and season with a pinch of salt and pepper. Place the haddock fillets on the tray, skin-side up, and grill for 6-8 mins till the skin is crisp and flesh is opaque and flakes easily with a fork.

While the fish grills, put the wok back on a high heat. Add 1 tbsp oil and the onion, carrot and kale. Stir fry for 5 mins till the veg are starting to soften.

Pour in the Thai red veg stock. Let the pan come up to a bubble, then simmer for 3 mins.

Stir the noodles into the wok. Warm everything through for 2 mins. Ladle the stock, noodles and veg into warm bowls. Top each bowl with a grilled haddock fillet and serve.