Miso Cod Rice Noodles

Ingredients

• 220 g cod
• 180 g rice noodles
• 2 small heads bok choy
• 180 g mushrooms
• 1 large carrot
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp soy sauce
• 1 tsp miso paste
• 1 tsp rice vinegar
• 300 ml chicken or vegetable stock
• 2 tbsp sliced spring onion
• 1 tsp sesame seeds

Method

1. Step 1

   Soak or boil the 180 g rice noodles according to the package directions, then drain and set them aside.

2. Step 2

   Pat the 220 g cod dry and cut it into large chunks so it holds together in the pan.

3. Step 3

   Slice the bok choy (2 small heads), slice the mushrooms (180 g), and cut the carrot into matchsticks (1 large).

4. Step 4

   Season the cod with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp soy sauce.

5. Step 5

   Sear the cod for 2 to 3 minutes per side until it flakes easily.

6. Step 6

   In the same pan, cook the vegetables for 2 to 4 minutes, then stir in the ingredients for the miso ginger broth-style sauce. Use a splash of the cooking water to loosen the sauce if needed.

7. Step 7

   Add the drained rice noodles, return the cooked cod to the pan, and toss everything together for 1 minute so the sauce coats every piece.

8. Step 8

   Taste and adjust the seasoning, then plate the pasta and finish with spring onion and sesame seeds.