Thai Noodles with Cod

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    chicken stock cube
  • 75
    g green beans, trimmed and cut into pieces
  • 4
    spring onions, sliced
  • 1
    red chile, trimmed and sliced
  • 125
    g baby corn, halved
  • 1
    garlic, minced
  • salt and pepper
  • 200
    g wide rice noodles
  • 75
    g Baby Spinach, shredded
  • 1
    bunch coriander, coarsely chopped
  • flour, for dusting
  • 1
    tablespoon vegetable oil
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DIRECTIONS

  • Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
  • Place the pan over a medium heat and bring to a boil.
  • Add the beans, corn and chilli, return to the boil and cook for one minute.
  • Now add the leeks and garlic.
  • Return to a boil and remove immediately from the heat.
  • Add the noodles, shredded spinach and a couple good tablespoonsful of coriander.
  • Stir until everything is immersed, then cover and leave for five minutes.
  • Meanwhile, cook the fish.
  • Pat it dry to absorb any excess water, then dust both sides with flour and shake to remove any extra.
  • Over a medium heat, warm the oil in a frying pan and fry the fish.
  • Turn after about three minutes, depending on how thick the fillets are, to cook the other side.
  • Turn off the heat and leave the cod in the pan while you scoop the noodles and remaining liquid into two bowls.
  • Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.
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