Teriyaki cod and Brussels sprout noodles
Teriyaki cod and Brussels sprout noodlesSubscribe to Sainsbury's magazine
Don’t throw those spare sprouts away!
- 3 tsp sunflower oil
- 5 spring onions, cut into short pieces
- ½ tbsp sesame oil
- 3 tbsp teriyaki sauce
- juice of 1 lime
- 1 x 410g pack fresh egg noodles
- 150g Brussels sprouts, cooked and roughly chopped
- 1 x 250g pack skinless cod fillets, cut into large chunks
- 2 tsp honey
- 2 tsp mirin (or dry sherry)
In a large, deep frying pan, or wok, heat 1 teaspoon of sunflower oil and add the spring onions, tossing until slightly browned but still bright green. Set aside.
To make the sauce, combine the sesame oil, 1 tablespoon of teriyaki sauce and the lime juice in a small bowl.
Add the noodles and sprouts to the frying pan, or wok, over a medium heat. Pour in the sauce and toss, allowing the noodles to heat through for 2 minutes. Toss the spring onion through the noodles and remove from the heat.
Meanwhile, season the cod with a little pepper (no salt) and heat 2 teaspoons of sunflower oil in a nonstick frying pan. Sear the cod on each side for 2 minutes until golden. Add the remaining teriyaki sauce and the honey and mirin to the pan, then spoon it over the cod until it is glazed and cooked through.
Serve the noodles topped with the cod and glaze.