Ingredients Jump to Instructions ↓

  1. 1 tbsp sesame seeds

  2. 200g medium egg noodles

  3. 220g bag spinach leaves, washed

  4. 1 tbsp rapeseed oil

  5. 4 x 150g (5oz) pieces of cod fillet

  6. Salt and freshly ground black pepper

  7. of a large cucumber, cut into matchsticks

  8. 4 long radishes, trimmed and thinly sliced

  9. A few pieces of sushi ginger, optional

  10. 2 tbsp rice vinegar or white wine vinegar

  11. 2 tbsp sesame oil

Instructions Jump to Ingredients ↑

  1. Heat a small frying pan, add the sesame seeds and toast them for a few seconds until golden. Tip them into a bowl.

  2. Add boiling water to a pan, bring back to the boil, put in the noodles. Leave off the heat for 4 mins, stirring occasionally, to rehydrate. Drain off water and put the noodles in a bowl. Add the spinach to the pan and let it wilt for a couple of mins over a medium heat.

  3. Meanwhile, reheat frying pan and add the rapeseed oil, put in the cod, skin-side down, and cook over a medium heat, with the lid on, for about 3 mins, depending on thickness. Flip the fish over and cook for 1-2 mins longer until it just turns opaque. Season.

  4. Mix the cucumber sticks, radish slices and sushi ginger, if using, with the vinegar and 1 tbsp sesame oil.

  5. Add the other spoonful of sesame oil to the noodles. Divide them and the spinach between 4 plates. Put the fish on top and spoon cucumber and radish salad over, then sprinkle with sesame seeds.


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