1. Boil the kettle, then pour the boiling water over the noodles, then cover with cling film.
2. Heat 300ml of water in a pan and crumble in the stock cube.
3. Toss the monkfish collops in a bowl with the 5 spice, heat a little oil in a pan and add the monkfish, cook over a gentle heat.
4. Add the sweetcorn, soy and spring onions into the pan containing the water, drain the noodles and add to the pan.
5. When the monkfish is just cooked, add to the pan containing the noodles, check the seasoning and serve.