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

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

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.