First post in a while! We made this stir fry the other week, it’s super easy and really delicious. Recipe taken from the Wagmama ‘Ways with Noodles’ recipe book by Hugh Arnold.
Ingredients
- 2 nests of dried ramen egg noodles
- 200g spinach
- 3cm piece of root ginger, grated
- 1 tbsp. dark soy sauce
- 2 garlic cloves peeled, finely chopped
- juice of 1/4 lemon
- 1 tsp. fish sauce
- 1 tsp. rice vinegar
- 4 spring onions, chopped
- 2 tsp. seasoned cornflour (with salt and pepper)
- 200g sea bass fillets cut into bite-sized pieces (roughly 2 fillets)
- 2 tsp. toasted sesame oil
- 1 tsp. sesame seed, briefly toasted in a hot dry frying pan
Method
- Cook the noodles based on pack instructions. Drain, leave to cool and run under cold water
- Blanch spinach in boiling salted water, until wilted. drain, refresh under cold water and squeeze out excess liquid. Fluff up and set aside.
- Mix ginger, soy sauce, garlic, lemon juice, fish sauce and rice vinegar in a bowl.
- Heat oil in wok or large frying pan. Fry spring onions for 1 minute, until just start to brown.
- In a separate dry frying pan toast the sesame seeds until just browned, around 1 minute. Set aside for later.
- Dust seabass with cornflour in a bowl. Add to the pan with the spring onion, stir fry until fish is almost cooked (~3mins). Add spinach, noodles, ginger mixture and cook until everything is combined and the sauce is bubbling.
- Remove from the heat and pour over the sesame oil and scatter over the sesame seeds to serve
This is a brilliant quick dinner which is filling, tasty and refreshing – we have made this multiple times and would absolutely recommend!
Say Cheese! 