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Soak and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for 3 minutes, then drain and return to the bowl.
Finely chop most of the cilantro on your board, saving a few leaves for garnish.
Crack the egg, finely grate in half the lemon zest, add a pinch of sea salt and black pepper and scrunch together well, then divide into four and, with wet hands, shape and press into ½-inch-thick patties.
Put a large non-stick frying pan on a medium-high heat and, once hot, add a thin layer of olive oil. Fry the fishcakes for 3 to 4 minutes on each side, or until beautifully golden and cooked through, then drain on paper towels.
In a blender, blitz the apricots and harissa with half the lemon juice and ¼ cup of boiling water until smooth, then season to perfection and spoon across two plates. Set the crispy fishcakes on top, tear over the remaining cilantro leaves and serve with lemon wedges, for squeezing over.