This dish is all about making a quick meal and limiting dishwashing. You will need one wok and a serving plate. For a gluten-free version, make sure your sauce and noodles contain no traces.
Fish: 4 fillets (600g)
Snow peas: 100g
Asparagus: fresh, 100g
Capsicum: 1 red, cut in thin slices
Rice Noodles: packet 200g
Onion, or spring onion: chopped finely
Coriander: a few sprigs, chopped finely
Oil: roasted sesame seed: 2tbsp
Soy sauce: 2 tbsp
Pepper to taste
Oyster sauce: optional
chilli flakes: optional.
Let’s do it:
There are three components to this dish that are cooked separately then gathered. I used one wok and reserved cooked ingredients in a serving plate.
- Cook the rice noodles in a wok or saucepan as per instructions, reserve aside, the water can be seasoned with some chilli flakes.
- Empty the wok and stir-fry the vegetables, in half the oil, until bright green. Reserve aside.
- Stir-fry the fish in half the oil, for 1 min on each side.
- Mix all the ingredients together in the wok, pour the soy sauce, mix well and serve.
#fish #onewok #capsicum #snowpeas