Asian noodle broth with fish

Fresh flavours with a chilli kick

Asian noodle broth with fish

Asian noodle broth with fish

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 636 32%
  • Fat 21.2g 30%
  • Saturates 3.7g 19%
  • Sugars 10.1g 11%
  • Protein 39.7g 79%
  • Carbs 70.6g 27%
Of an adult's reference intake
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  • 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
  • 2 limes , juice of
  • low-salt soy sauce
  • 1 small bunch fresh coriander , leaves picked
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  1. Bring a pan of salted water to the boil and cook the noodles following the instructions on the pack.
  2. Drain the noodles in a colander, toss in a little sesame oil and divide the noodles between four serving bowls.
  3. 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.
  4. Add the hot stock and bring to the boil.
  5. 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.
  6. 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.