Bring a new taste to your family with this yummy Asian noodle style. It takes only several minutes to prepare this dish. Be ready!
- 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 pangasius
juice of 2 limes
low-salt soy sauce
1 small bunch fresh coriander, leaves picked
- DIRECTIONS
- Bring a pan of salted water to the boil and cook the noodles.
- 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, mange-tout, water chestnuts and half the chilies for 2 minutes until softened.
- Add the hot stock and bring to the boil.
- Drop in the Pangasius 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 chili scattered over.
