Hoisin salmon noodles recipe
 This salmon noodle recipe is a great light meal that takes no time to cook. Hoisin is a sweet sauce made from soy bean paste and Chinese five spice, so it's really fragrant. Each serving provides 439 kcal, 32g protein, 32g carbohydrates (of which 7g sugars), 19g fat (of which 3.5g saturates), 4.5g fibre and 1.2g salt. 4 x 125g/4oz salmon fillets, with skin left on2 heaped tbsp hoisin sauce (from a jar or bottle)150g/5½oz cherry tomatoes, halved140g/5oz medium egg noodles200g/7oz long-stemmed broccoli, trimmed freshly ground black pepperdark soy sauce, to serve (optional) 4 x 125g/4oz salmon fillets, with skin left on 2 heaped tbsp hoisin sauce (from a jar or bottle) 150g/5½oz cherry tomatoes, halved 140g/5oz medium egg noodles 200g/7oz long-stemmed broccoli, trimmed freshly ground black pepper dark soy sauce, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally.Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Recipe tips If you have any spring onions handy, thinly slice 2 or 3 to scatter over the salmon and tomatoes before cooking.