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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Hubby Liked! Ingredients:
1 tablespoon peanut oil |
16 green onions (minced) |
2 garlic cloves (minced) |
2 dutch chilies (seeded, minced) |
1/2 lb green beans (trimmed) |
1/2 lb baby corn (drained, halved) |
3 ounces baby spinach (torn) |
6 -8 cups homemade chicken stock |
1 lb fresh wide rice or 1 lb udon noodles |
1 lb cod fish fillet (cubed) |
seasoned flour (as needed) |
2 tablespoons canola oil |
salt & fresh ground pepper (to taste) |
nuoc nam |
lime wedge |
cilantro (minced) |
peanuts (chopped) |
Directions:
1. In a wok heat oil.
2. Add the onions and garlic. Saute 2 minutes.
3. Add the chiles, beans, corn and spinach. Saute 1 minute.
4. Add broth. Bring to a boil. Drop in noodles. Turn off heat. Cover.
5. Meanwhile, dredge fish in flour to coat, shaking off excess.
6. Heat oil in a skillet.
7. Brown fish on all sides.
8. Season noodles. Place on plates. Top with fish.
9. Serve with the nuoc nam, limes, cilantro and peanuts.
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