• 160g Cod Fillet Cod Fillet, baked
• 160g egg noodles Egg Noodles, boiled
• 80g carrots Carrots, raw
• 80g bean sprouts Bean Sprouts
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the carrot and beansprouts, 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

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

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

6. 6

   Build the bowl: egg noodles first, then the veg and cod, spooning over any remaining sauce. Finish with the peanuts.

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