I always think this is the best ‘pick me up dinner’ ever
light, delicious and super easy.
serves 2
200g udon noodles, cooked according to packet instructions
sesame oil
1 tablespoon sunflower oil
3/4 cloves garlic, chopped
thumb-sized piece ginger, chopped
1 red chilli, finely chopped
1 teaspoon sugar
juice 1 lime
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
500ml fish/chicken stock, hot
200g tin of sweetcorn
250g haddock or hake, skinned and chopped
handful baby spinach
small bunch fresh coriander, leaves picked
Place the cooked noodles in a large bowl with a dash of sesame oil, set aside.
Heat the sunflower oil in a deep pan, sauté the garlic, ginger, and chilli together
for a few minutes, then add the sugar and cook for another minute. Add the lime juice
vinegar, soy, stock, sweetcorn and season. Simmer for a few minutes. Add the fish and
spinach, cook for a minute then turn off the heat, taste for seasoning, more soy if needed.
Divide the noodles between 2 serving bowls, spoon over the fish, vegetables & broth.
Serve with more soy sauce, and the coriander and more chilli scattered over.
