Spicy Fish and Noodles

Spicy Fish and Noodles is a vibrant and flavorful dish that combines tender fish fillets with spicy, aromatic sauce and chewy noodles. Perfect for seafood lovers, this dish brings a delightful heat and a satisfying texture to the table.

Ingredients

• Fish fillet (cod or tilapia) - 300 grams
• Rice noodles - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic (minced) - 3 cloves
• Ginger (minced) - 1 tablespoon
• Red chili flakes - 1 teaspoon
• Soy sauce - 3 tablespoons
• Oyster sauce - 1 tablespoon
• Spring onions (sliced) - 2 stalks
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 small
• Coriander leaves (for garnish) - a handful
• Lime (cut into wedges) - 1

Steps

1. Soak the rice noodles in warm water for about 15 minutes until soft, then drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced bell pepper and carrot to the pan, cooking for another 3-4 minutes until slightly tender.
4. Sprinkle in the red chili flakes, stirring well to combine with the vegetables.
5. Cut the fish fillet into bite-sized pieces and add them to the pan, cooking for about 5-6 minutes until they are cooked through and opaque.
6. Stir in the soy sauce and oyster sauce, mixing well to coat the fish and vegetables.
7. Add the soaked rice noodles to the pan, tossing everything together for 2-3 minutes until the noodles are heated through and well combined with the sauce.
8. Garnish with sliced spring onions and fresh coriander leaves before serving.
9. Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in lean protein from the fish, beneficial for muscle health.
• Contains vitamins and minerals from the vegetables, promoting overall health.

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