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Stir-fried Noodles

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 120 g fresh Singapore noodles
  • oil for frying
  • coconut milk
  • 1 tbsp green curry paste
  • sesame oil olive oil
  • 2 shallots picked, washed and thinly sliced
  • 100 g mushrooms washed and thinly sliced
  • 100 g zucchini washed and thinly sliced
  • 75 g red capsicum washed, deseeded and thinly trimmed
  • sweet chilli sauce
  • kewpie Japanese mayonnaise
  • parsley or coriander picked and washed

Method
 

  1. Meanwhile soak/separate the noodles as per the instructions on the packet
  2. Mix the curry paste and the coconut milk together
  3. Heat your frypan with the sesame oil and sauté the mushrooms and capsicum for 4 minutes
  4. Add the zucchini
  5. Drain and add the noodles. Gently toss or stir the noodles
  6. Add the curry and mix in
  7. Finally add the shallots and mix those in.
Assembly:
  1. Portion the noodles onto two pre-warmed plates
  2. Using a spatula, place the barramundi on top of the noodles
  3. Drizzle the fish with sweet chilli sauce and Kewpie mayonnaise
  4. Garnish with lemon and coriander.

Notes

Change the vegetables in the noodles to suit your tastes