Asian noodle broth with fish

Ingredients

  • 250 g fresh egg noodles
  • sea salt
  • freshly ground black pepper
  • sesame oil
  • vegetable oil
  • 2 cloves garlic, peeled and finely sliced
  • 1 thumb-sized piece of fresh ginger, peeled and finely sliced
  • + 23 more ingredients
    • 100 g mangetout
    • 220 g can of water chestnuts, drained and halved
    • 2 fresh red chillies, halved, deseeded and finely sliced
    • 1 litre organic fish or chicken stock, hot
    • 500 g sole fillets, from sustainable sources, ask your fishmonger, skinned and cut into chunks
    • juice of 2 limes
    • low-salt soy sauce
    • 1 small bunch fresh coriander, leaves picked
    • 250 g fresh egg noodles
    • sea salt
    • freshly ground black pepper
    • sesame oil
    • vegetable oil
    • 2 cloves garlic, peeled and finely sliced
    • 1 thumb-sized piece of fresh ginger, peeled and finely sliced
    • 100 g mangetout
    • 220 g can of water chestnuts, drained and halved
    • 2 fresh red chillies, halved, deseeded and finely sliced
    • 1 litre organic fish or chicken stock, hot
    • 500 g sole fillets, from sustainable sources, ask your fishmonger, skinned and cut into chunks
    • juice of 2 limes
    • low-salt soy sauce
    • 1 small bunch fresh coriander, leaves picked

Bring a pan of salted water to the boil and cook the noodles following the instructions on the pack. Drain the noodles in a colander, toss in a little sesame oil and divide the noodles between four serving bowls. Heat a large frying pan or wok over a medium heat and add a splash of vegetabl...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network