You may also like
Categories:
carrot red pepper egg noodles ginger garlic green onions light soy sauce sesame oil white fish cilantro sesame seeds lemon wedges sweet chili sauce
Viewed: 93 - Published at: 2 years agoIngredients
- 1 large carrot, cut into matchsticks
- 1 large red pepper, seeded and cut into matchsticks
- 11 oz cooked Asian egg noodles
- 5 slices fresh ginger, cut into matchsticks
- 2 cloves garlic, thinly sliced
- 2 None green onions, thinly sliced
- 1/4 cup light soy sauce
- 1 tbsp sesame oil
- 6 None firm white fish fillets (5 oz each)
- 1/4 cup cilantro leaves
- 1 tbsp toasted sesame seeds
- None None Lemon wedges, to serve
- None None Sweet chili sauce, to serve
Method
- Preheat the oven to 425°F. Mix carrot, pepper, noodles, ginger, garlic and onion in a large bowl.
- Mix soy sauce and sesame oil in a small bowl.
- Cut out six 16 x 12-inch pieces of parchment paper. For each packet, fold paper in half. Open paper and place on a work surface. Place 1/6 of the noodle mixture on half of the paper. Top with a piece of fish and drizzle with 1 tbsp of soy mixture. Fold other half of paper over fish, then fold in ends to seal packets.. Place on a baking sheet.
- Bake 10 mins or until fish flakes easily. Place open packets on plates. Top with cilantro and sesame seeds. Serve with lemon wedges and sweet chili sauce.
