Fill and boil your kettle. Fill a wok with hot water from the kettle, set it on the hob and bring it back to the boil. When the water is boiling, add the noodles and simmer for 5-6 mins till tender. When cooked, drain the noodles and set them aside. Set the wok to one side.

While the noodles cook, peel and finely slice the onion. Trim and peel the carrots, then cut them into batons. Cut the cores out of the kale, then finely slice the leaves.

Fill and boil the kettle. 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.

Heat your grill to high and line a 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 the 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 spicy 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. Divide between 2 warm bowls and top each with a grilled haddock fillet to serve.