For this flavour-packed Chinese-inspired noodle dish, you'll coat haddock bites in soy sauce, cornflour and chilli flakes and pan-fry until golden and crispy! Serve over wholewheat noodles with crunchy pak choi and a spicy sriracha, ginger & lime dressing.
Prep Time
20 min
Cuisine
Asian
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1 black sesame seed sachet (5g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
458 kJ 108 kcal
1620 kJ 383 kcal
Fat of which saturates
1 g 0.2 g
3.6 g 0.6 g
Carbohydrate of which sugars
15.5 g 1.4 g
54.8 g 5.1 g
Fibre
2.5 g
8.7 g
Protein
8.6 g
30.6 g
Salt
0.78 g
2.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (fish, gluten, soya, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Rip the green leaves from the pak choi and set them aside
Chop the white bases into large, rough pieces and discard the tough stalks
Trim, then slice the spring onions
2
Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and transfer them to a large bowl and set aside
Reserve the pot
3
While the noodles are cooking, peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
4
Combine 3/4 of the soy sauce with the sriracha (can't handle the heat? Go easy!), chopped ginger, 1 tsp [2 tsp]sugar, 1 tbsp [2 tbsp] vegetable oil and the juice of the lime[s] – this is your sriracha dressing
5
Return the reserved pot to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chopped pak choi bases with the chopped garlic and cook for 1-2 min or until softened
Add the pak choi leaves and give everything a good mix up until they're wilted
Transfer the cooked pak choi to the bowl with the noodles
6
Add the haddock bites to a large bowl with the remainingsoy sauce and give them a good mix up until well coated
Add the cornflour and mix until fully combined, then sprinkle over the chilli flakes (can't handle the heat? Go easy!)
7
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat
Once hot, add the haddock bites and cook for 1 min on each side or until golden, crispy and cooked through – this is your crispy chilli haddock
Tip: Your fish is cooked when it turns opaque and flakes easily
8
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