Axels Noodles and Fish Fingers with Light Asian Vegetable Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g noodles (spiral noodles)
- 5 fish fingers
- 150 g veetables, mixed, frozen (Chinese veetables)
- Worcestershire sauce
- Soy sauce and hoisin sauce or ketjap manis
- Oil (sesame oil)
- Spice mix (Asia spice salt)
- 100 ml cream
- Cornstarch, flour or sauce thickener to thicken
- Chili oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta to the bite for approx. 8 minutes according to the instructions on the packet.
- Fry the fish fingers in chili oil for about 8 minutes according to the instructions on the packet
- In the meantime, bring the vegetables to the boil in the pot with a little water. Add the cream, simmer briefly and season to taste with Worcestershire sauce, soy sauce, hoisin sauce, sesame oil and the Asian seasoning salt, thicken if you like.
- Arrange the pasta on a plate, pour the vegetable sauce on top and add the fish fingers.
- Tip: Make a little more of the sauce! It also tastes delicious with chicken, turkey or pork.
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