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
- 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.
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