- 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 sole fillets, fromsustainable sources, ask your fishmonger, skinned and cut into chunks
- juice of 2 limes
- low-salt soy sauce
- 1 small bunch fresh coriander, leaves picked
Asian noodle broth with pangasius (*)
Fresh flavours with a chilli kick
- 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, mangetout, water chestnuts and half the chillies 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 chilli scattered over.
(*) The source of this recipe and its image are taken from http://jamieoliver.com. The original fish is sole which is replaced by pangasius to bring new taste.