Warm your grill to its highest setting. Peel and finely grate the ginger and pop it into a medium bowl. Finely grate the zest from the lime and squeeze the juice into the bowl. Pour in ½ tbsp oil and add a good pinch of salt and pepper. Stir to make a marinade, then add the cod fillets and turn to coat. Set to one side – be sure not to let the fish marinate for more than 10 mins, as the lime juice can start to 'cook' the fish.

Trim the carrots then cut them into thin matchsticks. Fill and boil the kettle.

Pour the hot water from the kettle into a medium pan. Add the noodles and set the pan on a medium heat. Cook for 6 mins, till the noodles are soft. Drain and set to one side while you finish cooking the fish and veg.

Meanwhile, line a baking tray or grill pan with foil. Lift the cod fillets out of the marinade and place them on the foil lined tray. Reserve the remaining marinade in the bowl. Slide the tray under the grill for 7 mins. The cod should be cooked through – lightly press with a fork and the flesh should be opaque and flake slightly. Cook a little longer if you need to.

While the fish and noodles are cooking, warm a large frying pan or wok on a high heat for 1 min. When hot pour in 1 tbsp oil then add the carrots and mange tout. Stir fry for 3 mins, till the veg is beginning to soften and lightly charred.

Add the noodles to the pan, along with the gingery lime marinade from the bowl. Pour in the teriyaki sauce and toss together for 2 mins to coat the noodles and warm them through.

Divide the noodles between a couple of warm plates. Top with a grilled cod fillet each and serve.