• 160g Haddock Haddock, baked
• 130g egg noodles Egg Noodles, boiled
• 80g edamame beans Edamame Beans
• 80g carrots Carrots, raw
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the edamame and carrot, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Bake the haddock at 200°C for 12-14 minutes until it just flakes.

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

   Meanwhile, steam or stir-fry the edamame and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: egg noodles first, then the veg and haddock, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.