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🍝 Fried noodles with fish and colorful vegetables

791 kcal · 30 min · 4 servings

Ingredients

• 2 red cod fillets (approx. 160 g each, preferably with skin and scaled)
• salt
• 150 g Chinese egg noodles
• 1 carrot
• 2 spring onions
• 0.5 cucumber
• 1 red chili pepper
• 50 g bean sprouts
• 2 tsp sesame seeds
• oil
• 1 tbsp fish sauce
• 1.5 tbsp sugar
• 1 tbsp lime juice
• light soy sauce
• coriander leaves

Instructions

1. 1. Cook the noodles in salted water for exactly the time stated on the package.
2. 2. Drain the noodles.
3. 3. Rinse the noodles briefly with cold water to prevent sticking.
4. 4. Let the noodles drain well.
5. 5. Peel the carrot.
6. 6. Cut the carrot into fine, thin strips.
7. 7. Wash the spring onions thoroughly.
8. 8. Remove the dry ends of the spring onions.
9. 9. Cut the spring onions into small rings.
10. 10. Wash the chili pepper.
11. 11. Remove the seeds of the chili pepper if you prefer it less spicy.
12. 12. Slice the chili pepper into rings.
13. 13. Rinse the sprouts briefly under running water.
14. 14. Let the sprouts drain well.
15. 15. Wash the cucumber.
16. 16. Slice the cucumber into thin rounds.
17. 17. Season the fish fillets with salt.
18. 18. Heat a little oil in a pan.
19. 19. Fry the fish fillets over medium heat for about 3 minutes on each side.
20. 20. Heat a little oil in a wok.
21. 21. Add the prepared vegetables to the wok (except the sprouts).
22. 22. Fry the vegetables over high heat for 2 to 3 minutes, stirring constantly.
23. 23. Stir in the fish sauce, sugar, lime juice, and soy sauce.
24. 24. Add the noodles and sprouts.
25. 25. Heat everything briefly while stirring.
26. 26. Divide the noodles with vegetables among the plates.
27. 27. Place the fish fillets on top.
28. 28. Sprinkle the dishes with sesame seeds and fresh coriander leaves.
29. 29. Serve the dishes.

Nutrition per serving

• kcal: 791
• Protein: 44 g · Fett/Fat: 33 g · Carbs: 79 g