Pan-Fried Cod Noodles Salad

Mei Willoughby

Pan-Fried Cod Noodles Salad

(serves 1)

Mei's homemade Sweet Chilli Chutney Pan-Fried Cod Noodles Salad

A refreshing healthy meal for ONE or double it for 2!
Any fish or seafood such as, prawns or squid can be used for this recipe.

YOU’LL NEED A NON-STICK FRYING PAN.

INGREDIENTS

  • 100g piece of cod cut in 3 chunks
  • 2 tbsp potato starch, or corn starch 1 portion of rice noodles
  • 1 portion of green salad of your choice
  • 1 tsp each of chopped spring onion, chillies to garnish
FOR THE DRESSING mix all ingredients and set it aside for later use
  • 2 heaped tbsp of Mei’s Sweet Chilli Chutney
  • 1 tbsp each of olive oil and honey
  • Juice of half a lime and zest
  • 1 tsp of chopped coriander and mint leaves

METHOD

  • Cook one portion of rice noodles as per the packet, drain and run under cold water and then place in a salad bowl.
  • To flavour the noodles and prevent sticking, pour half the dressing onto the noodles and mix well.
  • Season the cod pieces then lightly coat with corn starch.
  • Gently fry the seasoned cod a couple of minutes each side until lightly brown or cooked.
  • To plate up, place the green salad first on a serving plate, then flavoured noodles and lastly cod pieces.
  • To finish, pour the rest of the dressing over the cod pieces and garnish.
Other sauces you might like to try on this recipe: Mei’s Black Beans Sauce, Mei’s Smoked Paprika Chilli Sauce.

 

Mei's homemade Pan-Fried Cod Noodles Salad Recipe Card          Mei's homemade Sweet Chilly Chutney

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