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🍽️ Stir-fried Rice Noodles with Monkfish and Vegetables

519 kcal · 30 min · 4 servings

Ingredients

• 500 g monkfish fillet (8 medallions)
• 2 garlic cloves
• 40 g fresh ginger
• 1 red chili pepper
• 150 g shiitake mushrooms
• 1 bunch spring onions
• 250 g rice noodles
• 3 tbsp sunflower oil
• 2 tbsp almond slivers
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 20 ml dry sherry
• 2 tbsp chopped coriander

Instructions

1. 1. Peel the garlic cloves and the piece of ginger and chop both very finely.
2. 2. Halve the chili pepper lengthwise, remove the seeds, and chop the chili finely.
3. 3. Remove the tough stems from the shiitake mushrooms and slice the mushroom caps thinly.
4. 4. Trim the spring onions, wash them thoroughly, and cut them diagonally into pieces about 2 centimeters long.
5. 5. Cook the rice noodles according to the instructions on the package.
6. 6. Rinse the cooked noodles with cold water, let them drain well, and set them aside.
7. 7. Heat one tablespoon of sunflower oil in a non-stick pan or a wok.
8. 8. Toast the slivered almonds in the hot oil until golden brown, then remove them from the pan.
9. 9. Sear the monkfish medallions in the hot pan for about one minute on each side.
10. 10. Remove the seared monkfish from the pan and set them aside.
11. 11. Add the remaining oil to the pan.
12. 12. Fry the chopped garlic, ginger, chili, mushroom slices, and spring onions for two minutes, stirring constantly.
13. 13. Add the prepared rice noodles and the toasted almonds to the pan.
14. 14. Drizzle in the sesame oil and the soy sauce.
15. 15. Pour in the sherry.
16. 16. Return the monkfish medallions to the pan.
17. 17. Let everything simmer for two minutes to allow the flavors to meld.
18. 18. Finally, season the dish to taste with salt and pepper.
19. 19. Serve the dish and garnish it with fresh coriander.

Nutrition per serving

• kcal: 519
• Protein: 25 g · Fett/Fat: 18 g · Carbs: 64 g