Deep fry the Breco’s Crumbed Hake Portions in oil directly from frozen at 180C for 5 minutes or air fry for 12 minutes at 190C.

Whisk the cornflour and water to form a slurry. Add the rest of the dressing ingredients in a small pot and bring to a gentle simmer, pour in the slurry one tablespoon at a time to thicken the dressing. Set aside and allow to cool.

Cook the noodles as per package instructions and rinse with cool water.

In a large mixing bowl, combine all the salad ingredients and lightly season the salad with half a teaspoon of salt. Do not over-season as the salad dressing has ample salt.

Divide the noodle salad between four bowls, serve with the fried crumbed hake, and drizzle the dressing over the salad.