What are the main ingredients in Peanut-chilli Hake & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Peanut-chilli Hake & Noodles?

Calories: 582, Carbs: 72 grams, Fat: grams, Protein: 39 grams, Sugar: 8.8 grams, Salt: 1079 grams

How do I prepare Peanut-chilli Hake & Noodles?

IT’S SOY SWEET: In a small bowl, combine the soy vinegar, 30ml of water, and 10ml of sweetener. Set aside. PERFECT HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste with a knob of butter (optional) and the remaining NOMU rub. Remove from the pan and cover. TOSS IT TOGETHER: Return the pan to medium heat. When hot, add the charred corn, the carrot ribbons, the cooked noodles, the remaining coriander, and the loosened soy vinegar. Simmer until coated in the sauce, 1-3 minutes (shifting occasionally). Season. DELISH!: Plate up the loaded noodles. Top with the hake and garnish with the peanut & chilli oil crumb. Time to dine, Chef! OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. GOLDEN NUGS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. THE SECRET INGREDIENT: Place the chopped peanuts, ½ the NOMU rub, ½ the chopped coriander, and the chopped chilli (to taste) in a small, heat-proof bowl. Return the pan to medium-high heat with 1 tbsp of oil. Heat until hot, 1-2 minutes. Remove from the heat and pour the hot oil over the peanut mix. Let it sizzle! Set aside.

What should be prepared from my kitchen to make Peanut-chilli Hake & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Peanut-chilli Hake & Noodles

Name: Peanut-chilli Hake & Noodles
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

This mouth-watering recipe features a tender hake fillet served over a bed of charred corn & carrot-loaded noodles. Finished off with a peanut & chilli oil crumb to add a burst of flavour to every bite. This one is sure to hit the spot, Chef!

Peanut-chilli Hake & Noodles

with NOMU Oriental Rub, corn & a soy vinegar sauce

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chilli
Corn
Egg Noodles (Tai Ping)
Fish
Fresh Coriander
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Oriental Rub
Peanuts
Soy-vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S SOY SWEET
In a small bowl, combine the soy vinegar, 15ml of water, and 5ml of sweetener. Set aside.
GOLDEN NUGS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE SECRET INGREDIENT
Place the chopped peanuts, ½ the NOMU rub, ½ the chopped coriander, and the chopped chilli (to taste) in a small, heat-proof bowl. Return the pan to medium-high heat with 1 tbsp of oil. Heat until hot, 1-2 minutes. Remove from the heat and pour the hot oil over the peanut mix. Let it sizzle! Set aside.
PERFECT HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste with a knob of butter (optional) and the remaining NOMU rub. Remove from the pan and cover.
TOSS IT TOGETHER
Return the pan to medium heat. When hot, add the charred corn, the carrot ribbons, the cooked noodles, the remaining coriander, and the loosened soy vinegar. Simmer until coated in the sauce, 1-3 minutes (shifting occasionally). Season.
DELISH!
Plate up the loaded noodles. Top with the hake and garnish with the peanut & chilli oil crumb. Time to dine, Chef!

Egg Noodles (Tai Ping) - 1
Soy Vinegar - 25ml
Corn - 50g
Peanuts - 15g
NOMU Oriental Rub - 5ml
Fresh Coriander - 3g
Chilli. - 1
Line-caught Hake Fillet - 1
Carrot - 120g

Download the Recipe

Serves 2

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S SOY SWEET
In a small bowl, combine the soy vinegar, 30ml of water, and 10ml of sweetener. Set aside.
GOLDEN NUGS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE SECRET INGREDIENT
Place the chopped peanuts, ½ the NOMU rub, ½ the chopped coriander, and the chopped chilli (to taste) in a small, heat-proof bowl. Return the pan to medium-high heat with 1 tbsp of oil. Heat until hot, 1-2 minutes. Remove from the heat and pour the hot oil over the peanut mix. Let it sizzle! Set aside.
PERFECT HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste with a knob of butter (optional) and the remaining NOMU rub. Remove from the pan and cover.
TOSS IT TOGETHER
Return the pan to medium heat. When hot, add the charred corn, the carrot ribbons, the cooked noodles, the remaining coriander, and the loosened soy vinegar. Simmer until coated in the sauce, 1-3 minutes (shifting occasionally). Season.
DELISH!
Plate up the loaded noodles. Top with the hake and garnish with the peanut & chilli oil crumb. Time to dine, Chef!

Egg Noodles (Tai Ping) - 1
Soy Vinegar - 50ml
Corn - 100g
Peanuts - 30g
NOMU Oriental Rub - 10ml
Fresh Coriander - 5g
Chilli. - 1
Line-caught Hake Fillets - 2
Carrot - 120g

Download the Recipe

Serves 3

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S SOY SWEET
In a small bowl, combine the soy vinegar, 45ml of water, and 15ml of sweetener. Set aside.
GOLDEN NUGS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
THE SECRET INGREDIENT
Place the chopped peanuts, ½ the NOMU rub, ½ the chopped coriander, and the chopped chilli (to taste) in a small, heat-proof bowl. Return the pan to medium-high heat with 1 tbsp of oil. Heat until hot, 2-3 minutes. Remove from the heat and pour the hot oil over the peanut mix. Let it sizzle! Set aside.
PERFECT HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste with a knob of butter (optional) and the remaining NOMU rub. Remove from the pan and cover.
TOSS IT TOGETHER
Return the pan to medium heat. When hot, add the charred corn, the carrot ribbons, the cooked noodles, the remaining coriander, and the loosened soy vinegar. Simmer until coated in the sauce, 1-3 minutes (shifting occasionally). Season.
DELISH!
Plate up the loaded noodles. Top with the hake and garnish with the peanut & chilli oil crumb. Time to dine, Chef!

Egg Noodles (Tai Ping) - 1
Soy Vinegar - 75ml
Corn - 150g
Peanuts - 45g
NOMU Oriental Rub - 15ml
Fresh Coriander - 8g
Chilli. - 1
Line-caught Hake Fillets - 3
Carrot - 240g

Download the Recipe

Serves 4

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S SOY SWEET
In a small bowl, combine the soy vinegar, 60ml of water, and 20ml of sweetener. Set aside.
GOLDEN NUGS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
THE SECRET INGREDIENT
Place the chopped peanuts, ½ the NOMU rub, ½ the chopped coriander, and the chopped chilli (to taste) in a small, heat-proof bowl. Return the pan to medium-high heat with 1 tbsp of oil. Heat until hot, 2-3 minutes. Remove from the heat and pour the hot oil over the peanut mix. Let it sizzle! Set aside.
PERFECT HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste with a knob of butter (optional) and the remaining NOMU rub. Remove from the pan and cover.
TOSS IT TOGETHER
Return the pan to medium heat. When hot, add the charred corn, the carrot ribbons, the cooked noodles, the remaining coriander, and the loosened soy vinegar. Simmer until coated in the sauce, 1-3 minutes (shifting occasionally). Season.
DELISH!
Plate up the loaded noodles. Top with the hake and garnish with the peanut & chilli oil crumb. Time to dine, Chef!