Recipes

This is a quick and easy way to cook fish and noodles.

Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

200g pack dried Changs Egg Noodles
250g firm flesh fish fillet (monkfish, john dory,flathead) chopped into 3cm pieces
1 tbsp Changs Oyster Sauce
1 tbsp Changs Soy Sauce Light
1 tbsp white wine
½ tbsp freshly grounded black pepper
1 clove garlic, finely chopped
2.5cm piece fresh ginger, chopped
250ml fish stock
1 tsp corn flour
Fresh coriander to garnish

Cook the noodles in plenty boiling water for 2 minutes. Drain in a colander and rinse well with cold water. Shake off any excess water.
Put fish pieces into a bowl. Add the oyster sauce, soy sauce, white wine and pepper. Spinkle with corn flour, mix well.
Heat the wok or large heavy based pan until very hot, add the oil then cook the garlic and ginger for a few seconds. Add the seasoned fish and cook for 1 minute. Add the stock and noodles, stir gently and cook for 2-3 minutes until hot.
Garnish with fresh coriander.