Teriyaki fish and vermicelli stir-fry

1 Put the noodles in a heatproof bowl and cover with boiling water. Stand for 5 min, then drain and keep warm.

2 Meanwhile, heat the sesame oil in a large non-stick wok or frying pan over a high heat. Add the fish and fry for 2–3 min, then transfer to a plate.

3 Add the cabbage, ginger, teriyaki marinade, half the spring onions and 3tbsp water to the wok or pan, then stir-fry for 3 min or until the cabbage wilts. Return the fish to the pan and cook for 1 min more.

4 Remove from the heat, then stir through the remaining spring onions and season with ground black pepper. Divide the noodles among 4 bowls, then top with the stir-fry. Serve garnished with fresh parsley and lemon wedges, for squeezing over.