Name: Fish and peanut noodles toss
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Fish and peanut noodle toss; 1 red capsicum seeded, sliced; 1 onion, sliced; 3 piece ginger, peeled, grated; 2 clove garlic, crushed; 1 long red chilli, sliced; 500 gram skinless, boneless, firm fish fillets, sliced; 3 baby bok choy, leaves separated; 2 cup shredded chinese cabbage; 1 cup bean sprouts; 440 gram packet fresh egg noodles; 1/4 cup soy sauce; 1 tablespoon sweet chilli sauce; 1 tablespoon sherry; 2 tablespoon roasted peanuts; coriander leaves, lime wedges, to serve

Fish and peanut noodles toss

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Fish and peanut noodle toss

1 red capsicum seeded, sliced

1 onion, sliced

3 piece ginger, peeled, grated

2 clove garlic, crushed

1 long red chilli, sliced

500 gram skinless, boneless, firm fish fillets, sliced

3 baby bok choy, leaves separated

2 cup shredded chinese cabbage

1 cup bean sprouts

440 gram packet fresh egg noodles

1/4 cup soy sauce

1 tablespoon sweet chilli sauce

1 tablespoon sherry

2 tablespoon roasted peanuts

coriander leaves, lime wedges, to serve

Method

Fish and peanut noodle toss

1.Heat a wok on medium. Spray with cooking oil. Stir-fry capsicum, onion, ginger, garlic and chilli for 1-2 minutes, until they begin to soften.

2.Add fish and stir-fry for 2-3 minutes, until just cooked. Mix through bok choy, cabbage and sprouts. Stir-fry for 1-2 minutes, until they start to wilt.

3.Toss noodles through with sauces and sherry. Stir-fry 2-3 minutes, or until noodles heated through. Scatter with peanuts and coriander. Serve with lime wedges.

When stir-frying, use a firm-fleshed fish such as ling, blue eye trevalla or ocean perch. Cut into even-sized slices.
Note

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Ingredients

Method

Fish and peanut noodle toss

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