Light Miso-Ginger Haddock with Soba Noodles, Carrot & Mangetout
A comforting Japanese bowl: haddock with soba noodles, carrot and mangetout. Around 443 kcal and 44g protein per portion.
Ingredients
- 160g Haddock
- 130g soba noodles
- 80g carrots
- 80g mangetout
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the carrot and mangetout, then measure out the sauce ingredients.
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2
Boil the soba noodles for 4-5 minutes, then rinse in cold water to remove starch.
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3
Bake the haddock at 200°C for 12-14 minutes until it just flakes.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the carrot and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the plate: soba noodles first, then the veg and haddock, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.