 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
You'll certainly get your veggies with this recipe - a light but filling Thai-style noodle dish. Ingredients:
1 chicken stock cube |
75 g green beans, trimmed and cut into pieces |
4 spring onions, sliced |
1 red chile, trimmed and sliced |
125 g baby corn, halved |
1 garlic, minced |
salt and pepper |
200 g wide rice noodles |
75 g baby spinach, shredded |
1 bunch coriander, coarsely chopped |
2 cod fish fillets |
flour, for dusting |
1 tablespoon vegetable oil |
1 lime |
Directions:
1. Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
2. Place the pan over a medium heat and bring to a boil.
3. Add the beans, corn and chilli, return to the boil and cook for one minute.
4. Now add the leeks and garlic.
5. Return to a boil and remove immediately from the heat.
6. Add the noodles, shredded spinach and a couple good tablespoonsful of coriander.
7. Stir until everything is immersed, then cover and leave for five minutes.
8. Meanwhile, cook the fish.
9. Pat it dry to absorb any excess water, then dust both sides with flour and shake to remove any extra.
10. Over a medium heat, warm the oil in a frying pan and fry the fish.
11. Turn after about three minutes, depending on how thick the fillets are, to cook the other side.
12. Turn off the heat and leave the cod in the pan while you scoop the noodles and remaining liquid into two bowls.
13. Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.
|
|