Teriyaki fish and red cabbage stir-fry
Nutrition per serving
Calories | 412 kcal |
Protein | 33.5 g |
Carbs | 55.7 g |
Fats | 6.1 g |
Saturated Fat | 0.9 g |
Monounsaturated Fat | 3.5 g |
Polyunsaturated Fat | 1 g |
Sugars | 7 g |
Fiber | 5.4 g |
Sodium | 783 mg |
Ingredients
Olive Oil | |
Atlantic Cod | |
Rice Noodles | |
Red Cabbage | |
Teriyaki Sauce | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Lemon | |
Cilantro (Coriander) leaves |
1. Cut fish into 3cm pieces. Shred red cabbage and slice spring onions.
2. Place noodles into a bowl with boiling water and cover. Then let stand for 5 minutes. Drain the water and transfer noodles to bowl.
3. At the same time add oil to wok or similar and use a high heat. Add fish and stir-fry for 1 minute.
4. Add shredded red cabbage, teriyaki sauce, half the onion and 2 tablespoons water. Stir-fry for 2 minutes so that fish is just cooked. Take the wok off the heat and add the remaining onion and stir. Season with freshly ground black pepper to taste.
5. Add the fish mixture to the bowl of noodles. Serve with lemon wedges and coriander as required.