10-Min Haddock & Tenderstem Stir-Fry, Miso Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Meanwhile, chop the Tenderstem broccoli in half (chop them in one bunch for speed!)

Once hot, add the garlic paste and chilli flakes (Can't handle the heat? Go easy!) and cook for 30 sec

Add the chopped Tenderstem broccoli and cook for 2 min or until beginning to soften

Meanwhile, add the fine egg noodles to a large bowl, cover them with boiled water until fully submerged and stir for 10 sec until the noodles separate

Set aside to soak for 4 min, or until softened

Meanwhile, add the mange tout to the pan and cook for 1 min

Combine the miso paste, honey and soy sauce with 1 tbsp [2 tbsp] cold water – this is your miso sauce

Tip: use a small whisk to mix it up!

Add the haddock bites to the pan with the vegetables and cook for 1-2 min further or until the vegetables are tender with a bite and the fish is cooked through

Note: please ensure you cook your fish thoroughly (until piping hot!) as cooking equipment varies

Meanwhile, drain the softened noodles and return them to the bowl

Add the miso sauce to the noodles and give everything a good mix up until well coated