*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 † (soya, fish, gluten, 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
Peel (scrape the skin off with a teaspoon) the ginger and slice into thin matchsticks
Peel and finely slice the garlic
2
Trim, then finely slice the spring onions
Separate the whites of the spring onions from the green ends (save the green ends for garnish!)
3
Heat a wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a low heat
Once the pan is hot, add the sliced ginger, sliced garlic and sliced spring onion whites with a pinch of salt and cook for 2-3 min or until softened and fragrant
4
Meanwhile, chop the sugar snap peas in half diagonally
Once the ginger and garlic is fragrant, add the halved sugar snap peas to the pan and cook for a further 30 secs
5
Add the miso paste, soy sauce, rice vinegar and mirin to the pan with 400ml [700ml]boiled water
Stir to dissolve then bring to the boil over a high heat - this is your ginger broth
6
Once boiling, reduce the heat to medium-low and add the udon noodles
Tip: Separate the noodles with your hands before adding to the pan!
7
Lay the basa fillets over the noodles and cook, covered, for 5-6 min or until the fish is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
8
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