Asian noodle broth with fish

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.