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Noodle Soup with Teriyaki Cod

Pan-seared cod glazed with honey and soy served atop a fragrant noodle soup with pak choi and lime.

HealthySoupQuickSeafoodNoodlesHigh Protein

Estimated Nutrition

Per Serving Total
Calories 585 kcals 585 kcals
Carbohydrates 67.8 grams 67.8 grams
Fat 16.2 grams 16.2 grams
Protein 42.5 grams 42.5 grams
Cook Time
12 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Soy Sauce
for glaze
Fruits
1
piece
Lime
juice only
GrainsCereals
125
g
Noodles
pre-cooked
Liquids
600
ml
Vegetable Stock
or chicken stock
NutsSeeds
1
tbsp
Coriander
fresh
1
tsp
Rock Salt
for seasoning
OilsFats
1
tbsp
Oil
for frying
Other
1
tbsp
Honey
for glaze
Seafood
150
g
Cod
skin on
Vegetables
0.5
piece
Chilli
'cherry bomb' variety
1
piece
Pak Choi
cut into quarters

Steps

  • Preheat the oven to 200°C.
  • Warm the stock, chilli, and noodles in a large saucepan for five minutes.
  • Add the coriander, pak choi, and lime juice and cook for two more minutes.
  • Heat oil in a medium saucepan and fry the cod skin-side down for two minutes.
  • Season with rock salt, flip the fish, and cook the other side.
  • Transfer the pan to the oven and roast for three minutes.
  • Remove from the oven and glaze the fish with honey and soy sauce.
  • Serve the glazed cod on top of the noodle soup.