Asian Rice Noodles with Hake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic
- 50 g iner root
- 1 chilli pepper (s), red
- 250 g mushrooms (shiitake mushrooms)
- 1 bunch spring onion (s)
- 250 g noodles (rice noodles)
- 500 g fish (hake)
- 3 tablespoon oil (sunflower oil)
- 4 tablespoon almond (s) (sticks)
- 2 tablespoon oil (sesame oil)
- 2 tablespoon sherry, drier
- 2 tablespoon coriander greens
- 2 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and ginger and finely chop or chop. Cut the chilli pepper into thin slices and core. Remove the stems of the shiitake mushrooms. Cut the mushrooms into slices. Clean the spring onions and cut into 2cm long pieces.
- Cook rice noodles according to package instructions, rinse and set aside.
- Cut the hake into 1cm thick slices. Heat a tablespoon of oil in a coated pan or wok, fry the almond sticks in it until golden brown. Remove the almonds, fry the hake pieces in the hot pan briefly on each side and remove them as well. Add the rest of the oil to the pan, fry the garlic, ginger, chilli, mushrooms and onions for 2 minutes, add the sesame oil, soy sauce, sherry and the fish and cook for 2 minutes. Season to taste and sprinkle with coriander on top.
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