Warm fish and noodle salad

Готовим Fish Warm fish and noodle salad

Chilli, fresh herbs and a tangy Asian dressing shine in this hearty noodle dish.

Lables: High protein Low carb Low sugar Lower gi Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Make Chilli lime dressing: Place lime juice, oil, soy sauce, sugar and chilli in a screw-top jar. Secure lid. Shake to combine.
  2. Heat oil in a frying pan over medium-high heat. Cook fish for 3 minutes each side or until cooked through. Transfer to a plate. Using a fork, flake fish. Cover to keep warm.
  3. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Return to bowl.
  4. Add fish, coriander, mint, beansprouts, onion and cabbage to noodles. Drizzle with dressing. Gently toss to combine. Serve.

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1 tbsp olive oil
750g firm white fish fillets
350g fresh chow mein noodles
1/2 cup chopped fresh coriander leaves
1/2 cup roughly chopped fresh mint leaves
1 cup beansprouts, trimmed
6 green onions, thinly sliced
3 cups shredded Chinese cabbage
1/3 cup lime juice
2 tbsp olive oil
1 tbsp soy sauce
1 tsp brown sugar
1 red birdseye chilli, seeded, finely chopped

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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