Cashew crumb fish with Asian noodles
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fresh Asian greens on noodles with flaked fish dressed with an orange sesame vinaigrette and finished with cashew crumbs.

No Fish option - replacement is chicken breast fillet.
1. Bring a saucepan of water to the boil and cook noodles for 1-2 minutes, or until just tender. Drain and rinse in cold water.

2. Zest and juice orange. Whisk together with 2 tbsp soy sauce, 3 tbsp sesame oil, 2 tbsp vinegar and 1/2 tbsp honey. Toss 3 tbsp through the noodles.

3. Roughly chop cashew mix. Add to a dry frypan over medium-high heat and toast until golden. Set aside.

4. Slice pak choi and snow peas. Ribbon or julienne carrots.

5. Coat fish with 1/2 tbsp soy sauce and 1 tbsp sesame oil. Season with pepper. Cook in frypan with 1/2 tbsp oil over medium-high heat for 3-4 minutes on each side, or until cooked through.

6. Arrange noodles, vegetables and fish in bowls. Spoon over dressing to taste and scatter over toasted cashew mix to serve.

Notes:
Flake the fish to serve for smaller bites.

No Fish option - replacement is chicken breast fillet 
Dice chicken, toss with 1 tbsp soy sauce and 1 tbsp sesame oil. Cook in pan for 8-10 minutes, or until golden and cooked through.
rice vermicelli noodles 1 packet (200g)

orange 1

cashews/ sesame mix 1/2 packet (60g)

pak choi 1 bunch
snow peas 1/2 punnet (125g)
carrots 2

white fish fillets 2 packets

From your pantry:
oil (for cooking), pepper, sesame oil, honey, soy sauce, red wine vinegar