Fish
Rice noodles tossed in a ginger and lime sauce with flaked fish pieces, topped with fresh crispy vegetables to serve.
No Fish option - replacement is chicken stir-fry strips.
No Fish option - replacement is chicken stir-fry strips.
1. Add noodles to boiling water and simmer for 3-4 minutes, or until cooked al dente. Drain and rinse in cold water (see notes).
2. Zest lime, grate ginger to yield roughly 1 tbsp and chop chives (see notes).
Combine with 3 tbsp soy sauce, 2 tbsp sweet chilli sauce and 1 tbsp vinegar.
3. Cut beans into 4cm lengths, slice capsicum and peeled garlic clove.
Julienne carrots and slice radish (see notes). Keep separate.
4. Heat a frypan with 1 tbsp oil over medium-high heat. Season fish with salt and pepper. Cook for 2-3 minutes each side or until cooked through. Set aside, keeping the pan over medium heat.
5. Add another 1 tbsp oil to the pan along with garlic, beans and capsicum, cook for 2 minutes. Add noodles and sauce, toss gently to combine.
Flake fish fillets and add to noodles or alternatively serve on the top.
6. Divide noodles between plates and top with fresh carrots, radishes and sprouts. Cut lime into wedges and serve on the side (use lime juice to taste) along with extra sweet chilli and soy sauce if needed.
Notes:
Use scissors and cut cooked noodles into shorter lengths if you like, it will make them easier to handle.
Reserve some chives for garnish if you want. Radishes can have a strong taste. To reduce the heat, slice and place in a bowl of water for 15 minutes prior to serving.
No Fish option - replacement is chicken stir-fry strips.
Increase cooking time to 4-6 minutes or until cooked through.
2. Zest lime, grate ginger to yield roughly 1 tbsp and chop chives (see notes).
Combine with 3 tbsp soy sauce, 2 tbsp sweet chilli sauce and 1 tbsp vinegar.
3. Cut beans into 4cm lengths, slice capsicum and peeled garlic clove.
Julienne carrots and slice radish (see notes). Keep separate.
4. Heat a frypan with 1 tbsp oil over medium-high heat. Season fish with salt and pepper. Cook for 2-3 minutes each side or until cooked through. Set aside, keeping the pan over medium heat.
5. Add another 1 tbsp oil to the pan along with garlic, beans and capsicum, cook for 2 minutes. Add noodles and sauce, toss gently to combine.
Flake fish fillets and add to noodles or alternatively serve on the top.
6. Divide noodles between plates and top with fresh carrots, radishes and sprouts. Cut lime into wedges and serve on the side (use lime juice to taste) along with extra sweet chilli and soy sauce if needed.
Notes:
Use scissors and cut cooked noodles into shorter lengths if you like, it will make them easier to handle.
Reserve some chives for garnish if you want. Radishes can have a strong taste. To reduce the heat, slice and place in a bowl of water for 15 minutes prior to serving.
No Fish option - replacement is chicken stir-fry strips.
Increase cooking time to 4-6 minutes or until cooked through.
Rice noodles 375g
lime 1
ginger 40g
chives 1/3 bunch
Snake beans 200g
Red capsicum 1
Purple carrots 2
Radishes 1/3 bunch
White fish fillets 2 packets
Snow pea sprouts 1/2 punnet
From your pantry:
sesame oil, salt, pepper, soy sauce, sweet chilli sauce, garlic (1), white or rice wine vinegar
lime 1
ginger 40g
chives 1/3 bunch
Snake beans 200g
Red capsicum 1
Purple carrots 2
Radishes 1/3 bunch
White fish fillets 2 packets
Snow pea sprouts 1/2 punnet
From your pantry:
sesame oil, salt, pepper, soy sauce, sweet chilli sauce, garlic (1), white or rice wine vinegar
