Hake with Stir-Fried Noodles
with Vietnamese-style sauce, peanuts & lemon
Mie noodles are versatile, chewy noodles commonly found in Indonesian and Southeast Asian dishes. They’re quick to cook and are perfect for stir-frying, soups, or saucy dishes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Mie noodles
(Contains Wheat)
1 piece
Garlic
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
200 g
Vegetable mix with cabbage
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
Lemon
1 piece
Skin-on hake fillet
(Contains Fish)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 tablespoon
Flour
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Crush or mince the garlic.
- On a deep plate, combine the curry powder with the flour, then season with salt and pepper.
- Pat the fish dry with kitchen paper, then coat it with the flour mixture.
Did you know.. garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
- Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic with the vegetable mix for 4 - 6 minutes.
- Melt the butter in a frying pan over high heat and fry the fish for 2 - 3 minutes on its skin.
- Reduce the heat and then fry for a further 1 - 2 minutes on the other side. Season to taste with salt and pepper.
- Meanwhile, cut half of the lemon into wedges and then juice the rest.
- Boil the noodles for 3 minutes until al dente, then drain and transfer to the wok.
- Add the Vietnamese-style sauce, the ketjap, the lemon juice and the East Asian-style sauce.
- Fry for 1 minute over high heat, seasoning with salt and pepper.
- Roughly chop the peanuts.
- Serve the noodles on deep plates and top with the fish.
- Garnish with the peanuts and serve with the lemon wedges alongside.