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🍽️ Crispy Fish with Asian Noodles

680 kcal · 30 min · 4 servings

Ingredients

• 250 g Thai noodles
• 450 g cod fillet
• 25 g flour
• 1 tsp Thai curry paste
• 45 ml sunflower oil
• 1 red Thai chili pepper
• 100 g snow peas
• 150 g carrots
• 100 g cocktail tomatoes
• 0.5 tsp lime zest (organic)
• 2 tbsp fresh chopped cilantro
• 2 tbsp coconut flakes
• 2 tbsp peanuts

Instructions

1. 1. Place the noodles in a bowl.
2. 2. Pour boiling water over them.
3. 3. Let the noodles soak for five minutes.
4. 4. Cut the cod fillet into bite-sized pieces.
5. 5. Coat the fish pieces with the Thai curry mixture.
6. 6. Roll the fish pieces in the flour.
7. 7. Heat the oil in a wok.
8. 8. Fry the fish until crispy and golden brown.
9. 9. Remove the fish from the pan.
10. 10. Let the fish drain.
11. 11. Set the fish aside.
12. 12. Remove the seeds from the chili pepper.
13. 13. Slice the chili pepper into thin rings.
14. 14. Peel the carrots.
15. 15. Slice the carrots into rounds.
16. 16. Halve the cherry tomatoes.
17. 17. Add the chili, carrots, and snow peas to the remaining oil in the wok.
18. 18. Fry the vegetables for two minutes.
19. 19. Remove the noodles from the water.
20. 20. Let the noodles drain.
21. 21. Add the noodles to the vegetables in the wok.
22. 22. Stir-fry everything over high heat for two to three minutes.
23. 23. Add the fish, cherry tomatoes, grated zest, and coriander leaves.
24. 24. Mix everything well with the noodles.
25. 25. Stir-fry the dish for another two to three minutes.
26. 26. Serve the dish hot.
27. 27. Garnish with coconut flakes and peanuts.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 62 g