Name: Sweet chilli fish and noodle stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 450 gram packet fresh hokkien noodles; 2 tablespoon cornflour; 400 gram firm white fish fillets, cut into 3cm pieces; 2 tablespoon vegetable or peanut oil; 1 5cm piece fresh ginger, peeled, cut into matchsticks; 1 red onion, cut into wedges; 500 gram packet frozen asian-style stir-fry vegetables; 1/2 cup sweet chilli sauce, plus extra, to serve; 2 tablespoon light soy sauce; 1 green onion, thinly sliced diagonally

Ingredients

450 gram packet fresh hokkien noodles

2 tablespoon cornflour

400 gram firm white fish fillets, cut into 3cm pieces

2 tablespoon vegetable or peanut oil

1 5cm piece fresh ginger, peeled, cut into matchsticks

1 red onion, cut into wedges

500 gram packet frozen asian-style stir-fry vegetables

1/2 cup sweet chilli sauce, plus extra, to serve

2 tablespoon light soy sauce

1 green onion, thinly sliced diagonally

Method

1.Soak noodles in boiling water in a heatproof bowl 5 minutes. Stir to separate strands; drain.

2.Meanwhile, place cornflour in a shallow bowl; season. Add fish pieces to coat, shaking off excess.

3.Heat a wok or frying pan over moderately high heat. Add oil; swirl to coat surface.

4.Stir-fry fish, in 2 batches, 4 minutes each batch, or until browned and cooked. Using a slotted spoon, transfer to a paper towel-lined heatproof plate.

5.Reheat wok over moderately high heat. Add ginger and red onion; stir-fry 3 minutes, or until starting to brown. Add vegetables; stir-fry 2 minutes, or until heated.

6.Return fish to wok with sauces and noodles; stir-fry 2 minutes, or until heated.

7.Serve topped with green onion and extra sweet chilli sauce.

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Ingredients

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