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Time to make resolutions!

décembre 25th, 2015

After the Christmas feast it's  about time to get back to a healthier living. The recipe of the week is a fresh and delicious rice noodle pan with pan-fried cod chunks which comforts you on cold days. 

Relax after the festive season and comfort you and your family with this easy and delicious recipe (4 persons).




Télécharger la recette
35 min.690 kcal.2 pers.

Ingrédients

  • Filets de cabillaud 240g1  pièces
  • Une botte de petits oignons fanes1  pièces
  • Panais300  g
  • Cacahuètes15  g
  • Champignons bruns100  g
  • Un paquet de nouilles de riz1  pièces

Ce qu’il est bon d’avoir dans sa cuisine

  • Sel
  • Poivre
  • Bouillon de légumes300 ml
  • Huile d'olive
  • Sauce soja2 càs
  • Small red chili pepper or some cayenne pepper 0.5 pièces
  • Gousses d'ail1 pièces

Comment faire:

  • Preparation

    Peel and cube parsnips. Clean spring onions and cut into rings. Clean and slice mushrooms. Coarsely chop peanuts. Peel and finely slice garlic. Wash, seed and finely chop the chili pepper.

  • Rice noodles

    Add the rice noodles to a bowl. Shorten the noodles to your liking. Pour over with boiling water and let soak for 3-4 min. Drain afterwards. You might not need all rice noodles.

  • Fresh glass noodle pan

    Heat some olive oil in a large pan and fry garlic, parsnips and the white parts of the spring onion for 8-10 min. on medium heat. Add the mushrooms and fill up with 2/3 of the vegetable broth. Bring to a simmer and cook for another 5-6 min. Season to taste with soy sauce and a pinch of salt if desired. Fold in the rice noodles and stir to combine.

  • Pan-fried cod chunks

    Drain the cod fillets and pat dry with kitchen paper. Cut into smaller chunks. Heat some olive oil in another pan and fry the cod chunks on medium heat for 3 min. on one side. Turn the chunks and fry for another minute. Season with a pinch of salt and some freshly ground black pepper. Add more vegetable broth if needed.

  • Serving

    Add the fresh glass noodle pan to bowls and arrange with cod chunks. Top with remaining spring onions and chopped peanuts. Enjoy while hot!