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Fish noodle broth

Fish noodle broth

Fresh flavours with a chilli kick

Fish noodle broth

30 mins
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Ingredients

250g fresh egg noodles

sea salt and freshly ground black pepper

sesame oil

vegetable oil

2 cloves of garlic, peeled and finely sliced

a thumb-sized piece of fresh ginger, peeled and finely sliced

100g mangetout

1 x 220g can of water chestnuts, drained and halved

2 fresh red chillies, halved, deseeded and finely sliced

1 litre hot organic fish or chicken stock

500g sole fillets, from sustainable sources, ask your fishmonger, skinned and cut into chunks

juice of 2 limes

low-salt soy sauce

a small bunch of fresh coriander, leaves picked

Method

Zingy and colourful, you can whip up this warming fish broth in super-quick time

  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.

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