Chinese-Style Fish Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs pak choy
• 5g Chinese barbecue seasoning
• 300g basa fish fillets
• 150g egg noodles
• 20g roasted peanuts
• 30ml vegetable oil
• 15ml soy sauce
• 10ml sugar
• 10ml white vinegar

Method

1. Step 1 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim the pak choy and separate the leaves. Scatter half the Chinese barbecue seasoning over the fish and season with salt and pepper.
2. Step 2 — Cook fish
   Heat 1 tbs vegetable oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan and reserve the pan. Bring a medium saucepan of water to the boil for the noodles and pak choy.
3. Step 3 — Cook carrot
   Heat 1 tbs vegetable oil in the reserved pan over medium heat. Cook the carrot, stirring, for 2-3 mins until slightly softened. Add the remaining Chinese barbecue seasoning, 3 tsp soy sauce, 2 tsp sugar, 2 tsp white vinegar and 2 tbs water and cook, stirring, for 1 min or until slightly thickened. Remove from the heat.
4. Step 4 — Cook noodles and pak choy
   Meanwhile, cook the noodles in the pan of boiling water for 1 min. Add the pak choy and cook for a further 1 min or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles and pak choy to the pan.
5. Step 5 — Serve up
   Add the carrot to the drained noodles and pak choy and toss to combine. Flake the fish with a fork. Divide the noodles among bowls. Top with the fish, scatter with the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Sojabohnen, Gluten, Sulfit, Wheat, Fisch, Eier, Peanut