Start by making your marinade. Pour the teriyaki sauce into a large dish. Peel and grate in 1 garlic clove and stir. Lay the haddock fillets in the dish and turn to coat in the marinade. Set aside for 10 mins. Fill and boil your kettle.

While the haddock marinates, trim the roots and any ragged greens off the spring onions and finely slice them. Trim any leaves off the radishes, then rinse the radishes, shake dry and cut into quarters. Peel the carrots and slice them into matchsticks. Thinly slice the coriander stalks, setting the leaves to one side. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli. Peel and grate the remaining garlic clove.

Fill a pan with hot water from the kettle, add a pinch of salt and bring back to the boil. Drop in 2 nests of noodles and cook for 4 mins till tender, then drain and rinse with cold water to cool. Drain again and set aside.

Meanwhile, set your grill to a high heat. Line a baking tray with foil. Set a large frying pan or wok on a high heat to warm up for 2 mins.

Lift the haddock out of the marinade (keep the marinade in the dish for later) and place the fish on a baking tray, skin-side up. Slide under the grill for 4-5 mins, till the skin is crisp and the flesh flakes when pressed with a fork.

While the haddock grills, pour 2 tbsp oil into the hot wok and stir in the carrots, radishes, coriander stalks, chilli, garlic and spring onions. Stir fry for 2 mins. Stir in the noodles and the reserved marinade. Stir fry for 2 mins to warm through.

Divide the noodles and veg between a couple of plates and top with the grilled haddock. Garnish with coriander leaves and serve with wedges of lime for squeezing.