Fish and Bok Choy noodle stir fry
- 450g packet hokkien noodles
- 2 teaspoons sesame oil, plus one tablespoon more for fish
- 2 cloves of garlic, sliced
- 1 tablespoon ginger, minced
- 1 onion, quartered and chopped
- 500g boneless fish fillets, such as Ling
- 1 tablespoon salt-reduced soy sauce
- 4 baby Bok Choy, bottom sliced off and washed well
- 1/3 cup oyster sauce
- Juice of ½ lime
If using long shelf-life noodles, remove from the packet and place in a bowl. Cover in boiling water and allow to sit for around 5 minutes or until the noodles break up. Drain and set aside, or cut up it to easy-to-eat lengths.
Bring a wok or large non-stick frying pan to a high heat, and then add 2 teaspoons oil. Add the garlic, ginger, and onion and cook for one minute tossing around so the garlic doesn’t burn.
Add the extra tablespoon oil and the fish and cook for about 5 minutes until nearly cooked through.
Add the soy sauce to the wok, keeping the fish and vegetables constantly moving to avoiding stewing.
Add the Bok Choy, oyster sauce and noodles and allow the noodles to warm through as the fish to finishes cook through. Stir through the lime juice and serve immediately.
- If you like things spicy, serve this with some sweet chilli sauce on top!
- The best investment I made in my kitchen was in a wok that cost me all of $20.00. You need to make sure you season it first but once you do that, it only gets better and better to work with. You will want to cook everything in it!
Ling is a wonderful fish to cook with – it’s firm and really holds its shape so is easy to chop up for stir-fries or fish fingers etc.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.