- Preheat the oven to 200C. Cover the vermicelli in boiling water and leave for 5 minutes, then drain, rinse and set aside.
- Heat the sesame oil in a medium saucepan and fry the garlic and chilli for 1 minute. Add the pak choi stems, green beans, soy sauce and lime juice, toss to coat and cook for 2 minutes. Remove from the heat and add the pak choi leaves, then toss through the vermicelli, 2 tablespoons of the spring onions and 2 tablespoons of the coriander leaves.
- In a small bowl, mix together the miso, mirin and ginger, and evenly brush over each of the fillets.
- Divide the noodles between 2 large squares of baking parchment on an oven tray and place the salmon fillets on top. Sprinkle over the sesame seeds, and the remaining spring onions and coriander leaves. Fold the paper up and twist to seal. Cook in the oven for 12–15 minutes until the fish flakes easily when tested with a fork. Once cooked, allow it to cool.
- Pack the miso salmon parcels into lunch boxes and store in the fridge overnight. Serve with the avocado, watercress and lime wedges.
Recipe taken from Love Your Lunches by Bec Dickinson (Hardie Grant, £12.99) Photography © Bec Dickinson