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Friday, June 7, 2013

Trout Noodle Stir Fry

Instant noodles, we all know them, they’ve been there for us on those hard, lazy nights or when we were pretty much broke, and that’s a thing that can’t be said about a lot of foods. So I wanted to cook  something to elevate those bad boys, and I decided to give things a mix with some trout meat and crunchy vegetables.

For the fish, I just fried 2 of them whole in 2 tbs of olive oil until the skin got a golden color, after which I let it rest before removing all the meat from the bones, resulting in 200 grams of trout flakes, that can be prepared a day before, or you can use some leftovers from other fish dishes (cod works nice here).

For the stir fry: 3 medium carrots, 4-5 cucumbers, both cut into strips with the veggie peeler, 3-4 spring onions, white part separate from the green, 50 grams bean sprouts (soy, pea, etc., visit your local supermarket for more info), garlic, diced, 1 piece of ginger, thumb size, grated, 3 packages of instant noodles (only use the pasta, throw away those other things in there). 

Get your wok (or other similar pan) nice and hot, pour in some peanut oil, add the carrots, beans and the white part of the onion, mix for 2 minutes, add the cucumbers, garlic and ginger, cook for another minute, then add the green part of the onions (those also cut in to strips) and a mix of grinded coriander, fennel seeds and pepper. Mix this whole thing, add the flaked fish, pour in 2 tbs of soy sauce and 1 tsp of fish sauce. After stirring this combo throw in the noodles (in this case, the packages suggested a 3 minute cooking time, so I just boiled them for 2 and cooked them in the pan for another minute), and give it a strong stir, to make sure the soy sauce covers everything (add more soy sauce  if you feel like the dish needs more salt).

Mr. G.

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