Zingy Sole With Lime & Chilli Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles

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

Once hot, add half your red Thai curry paste and the juice of half your lime[s] (save the rest for later!) and cook for 30 secs, then add your sole fillet[s] to the pan and cook for 4-5 min on each side or until cooked through, then transfer to a clean plate and set aside until later (reserve the pan!) – this is your zingy sole

Tip: Your fish is cooked when it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

While the sole is cooking, add your soy sauce to a bowl along with your toasted sesame oil, sriracha (can't handle the heat? Go easy!), remaining red Thai curry paste and juice of the remaining lime

Give everything a good mix up – this is your lime & chilli sauce

Trim, then roughly chop your spring onion[s]

Trim, then chop your green beans in half

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your ginger & garlic paste and cook for 30 secs until fragrant

Once fragrant, add the chopped spring onion, halved green beans and half your chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs further

Add the lime & chilli sauce and cook for 1 min until the green beans have softened slightly

Add the drained noodles to the pan and give everything a good mix up – these are your lime & chilli noodles