Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a large roasting tin with foil.

Peel and finely grate the ginger and garlic into a large bowl. Finely grate the zest from both limes into the bowl and squeeze in the juice from 1 (set the other aside for later). Finely chop the coriander stalks and add those to the bowl (set the leaves aside for later). Stir in the teriyaki sauce and 1 tbsp oil. Set aside.

Peel and thinly slice the red onion. Trim and peel the carrots. Using a vegetable peeler, shave ribbons off the carrots, turning them as you go. When you get to the middle, finely slice the core. Halve the red pepper and scoop out the seeds and white pith. Slice the pepper as thinly as possible. Trim the base off the pak choi and chop the stalks into 2cm-long pieces. Set the pak choi leaves to one side.

Tip the onion, carrots, pepper and pak choi stems into the roasting tin. Pour over 2 tbsp oil, season with a pinch of salt and toss to coat. Spread the veg in a single layer, then slide into the oven for 10 mins.

While the veg roast, add the fish pie mix to the teriyaki marinade. Turn to coat the fish in the marinade and set aside.

Remove the tin from the oven and add the fish pieces. Tuck in the pak choi leaves. Pour over the marinade from the bowl. Slide back into the oven for 10 mins. The fish will be cooked through – check by pressing a larger piece with the back of a fork. It should be opaque and flake easily.

While the fish bakes, fill and boil your kettle. Pour the hot water from the kettle into a large pan and add a large pinch of salt. Bring the water back up to the boil, then carefully add the noodles. Simmer for 4-6 mins till the noodles are tender, then drain.

Cut the zested lime into 4 wedges. Roughly chop the coriander leaves.

Remove the tin from the oven. The veg should be tender with a slight bite and the fish cooked through. Divide the noodles between 4 shallow bowls. Top with the teriyaki fish and veg. Scatter over the coriander leaves and serve with a wedge of lime to squeeze over.