Asian noodle broth with fish

Fish & Noodle Broth

Serves 4

  • 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 vegetable oil. Stir-fry the garlic, ginger, mangetout, water chestnuts and half the chillies for 2 minutes until softened.



Add the hot stock and bring to the boil.



Drop in the sole pieces, cook for a minute and turn off the heat. Taste the broth and season generously with soy sauce and black pepper.



Spoon over the noodles, dividing the fish, broth and veg evenly between the bowls. Drizzle over the lime. Serve with more soy sauce, and the coriander and chilli scattered over.

Nutritional Information

Asian noodle broth with fish

Fresh flavours with a chilli kick

More Fish recipes ->
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Zingy and colourful, you can whip up this warming fish broth in super-quick time
Serves 4
30m
Super easy
Method

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 vegetable oil. Stir-fry the garlic, ginger, mangetout, water chestnuts and half the chillies for 2 minutes until softened.

Add the hot stock and bring to the boil.

Drop in the sole pieces, cook for a minute and turn off the heat. Taste the broth and season generously with soy sauce and black pepper.

Spoon over the noodles, dividing the fish, broth and veg evenly between the bowls. Drizzle over the lime. Serve with more soy sauce, and the coriander and chilli scattered over.

Nutritional Information Amount per serving:
  • Calories 636 32%
  • Carbs 70.6g 31%
  • Sugar 10.1g 11%
  • Fat 21.2g 30%
  • Saturates 3.7g 19%
  • Protein 39.7g 88%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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