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Asian noodle broth with fish
0 Likes
Total Time:
30 minutes
Make a vibrant and zesty fish broth in no time!
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
  • 2 limes juice of
  • low-salt soy sauce
  • 1 small bunch fresh coriander leaves picked
Instructions:
  • 1. Boil salted water in a pan and cook noodles according to package instructions. Drain in a colander, toss with sesame oil, and distribute among four bowls. 2. Heat vegetable oil in a large frying pan or wok over medium heat. Stir-fry garlic, ginger, mangetout, water chestnuts, and half of the chillies for 2 minutes until softened. 3. Pour in hot stock and bring to a boil. Add sole pieces and cook for a minute before turning off the heat. 4. Season broth with soy sauce and black pepper to taste. Spoon over noodles, ensuring even distribution of fish, broth, and vegetables among the bowls. Drizzle with lime juice. 5. Serve with extra soy sauce, and top with coriander and remaining chillies.

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