Fish and Satay Sauce Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 20g roasted peanuts
• 280g basa centre-cut portions
• 40g peanut butter
• 40g kecap manis
• 10g Malaysian mild curry powder
• 200g stir-fry mix
• 150g egg noodles
• 2g chilli flakes
• 15ml white vinegar
• 10ml soy sauce
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles (speed things up by using your kettle to boil the water). Quarter the carrot lengthwise and thinly slice. Cut the spring onion into short lengths. Coarsely chop the peanuts. Cut the fish into 3cm chunks.
2. Step 2 — Make satay sauce
   Put the peanut butter, half the kecap manis*, 1 tbs water, 3 tsp white vinegar, 2 tsp soy sauce and 2 tsp oil in a bowl and whisk to combine. Season with pepper.
3. Step 3 — Cook fish
   Heat a generous drizzle of oil in a medium deep frypan over medium heat. Cook the fish, stirring occasionally, for 2 mins or until golden (the fish won't be cooked through).
4. Step 4 — Cook vegetables
   Scatter half the curry powder* over the fish (the curry seasoning is mild, however, you can reduce the amount if you prefer). Stir gently until the fish is coated. Stir in the carrot, spring onion and vegetable mix and cook, covered, for 4 mins or until the vegetables are tender. Gently stir in half the satay sauce and cook for 1 min or until heated through.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles to the pan, add the remaining satay sauce and toss to coat.
6. Step 6 — Get ready to serve
   Divide the noodles and fish mixture among bowls. Scatter with the peanuts and a pinch of chilli flakes*, if desired, to serve. (Serve the remaining chilli flakes at the table for those who like a chilli kick.)

Allergens

Soy, Peanut, Fish, Gluten, Sulphites, Wheat, Egg