- 80g hokkien noodles
- 100g firm fish steaks (eg snapper, swordfish, marlin, tuna), cut into large cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 stalk lemongrass, finely chopped
- ½ small red onion, sliced
- 75g baby bok choy, leaves separated
- 2 sprigs of Chinese broccoli, coarsely chopped
- ½ cup sliced green capsicum
- 1 teaspoon hoisin sauce
- 1 teaspoon Oyster Sauce
- 1 teaspoon salt reduced soy sauce
- 25g bean sprouts
- Low calorie spray oil
- Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
- Drain well.
- Spray a non-stick wok or frying pan with oil and heat.
- Cook fish in 2 batches over medium-high heat for 3 minutes or until browned and tender; set aside.
- Reheat wok, add garlic, ginger, lemongrass and onion; stir-fry for 2 minutes or until soft.
- Add bok choy, broccoli and capsicum and stir-fry until tender but still crisp.
- Combine sauces and vinegar and stir into wok.
- Add fish to wok and reheat.
- Remove from heat and stir in the bean sprouts.
- Serve immediately over noodles.
Allergens and Intolerances
- This recipe contains fish, shellfish, wheat and soy. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.