Miso-Ginger Sea Bass & Udon Noodles Bowl with Tenderstem
Ready in about 21 minutes, this comforting sea bass and udon noodles dish is built for fat-loss phases — 491 kcal and 43g protein.
Ingredients
- 140g Sea Bass
- 145g udon noodles
- 80g tenderstem broccoli
- 80g carrots
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
-
1
Prep everything first: wash and trim the tenderstem and carrot, then measure out the sauce ingredients.
-
2
Loosen the udon noodles in boiling water for 2 minutes and drain.
-
3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
-
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.
-
5
Meanwhile, steam or stir-fry the tenderstem and carrot for 3-5 minutes until just tender with a little bite.
-
6
Build the bowl: udon noodles first, then the veg and sea bass, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.