Take a deep breath and let’s dive into a sensational seafood dish, Chef! Once you taste the al dente strands of rice vermicelli noodles, coated in an umami-rich sesame-soy sauce, dotted with dried chilli flakes & sesame seeds, pak choi and crispy-skin hake fillet, you will want to shout: “Mine, mine, mine!”
Soy-sesame Hake Noodles
Soy-sesame Hake Noodles
with pak choi
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chilli & Seed Mix
- Fish
- Garlic Clove/s
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Pak Choi
- Sesame Soy
- Spring Onion
- Spring Onions
- Vermicelli Rice Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, reserve the water, and rinse in cold water.
HAKE
Place a pan over 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. Remove from the pan and season.
VEG & SPICE
Roughly slice the pak choi stems and cut the leaves in half lengthwise. Return the pan to medium heat with all the pan juices. Fry the garlic, the spring onion, and the pak choi stems until fragrant, 1-2 minutes. Mix in the noodles, ½ the chilli seed mix, the sesame soy, the pak choi leaves, and a splash of the noodle water. Simmer until the pak choi is wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the loaded noodles, top with the hake, and sprinkle over the remaining chilli seed mix. Dig in, Chef!
Vermicelli Rice Noodles - 50g
Line-caught Hake Fillet/s - 1
Pak Choi - 100g
Garlic Clove/s - 1
Spring Onion - 1
Chilli Seed Mix - 10ml
Sesame Soy - 50ml
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, reserve the water, and rinse in cold water.
HAKE
Place a pan over 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. Remove from the pan and season.
VEG & SPICE
Roughly slice the pak choi stems and cut the leaves in half lengthwise. Return the pan to medium heat with all the pan juices. Fry the garlic, the spring onion, and the pak choi stems until fragrant, 1-2 minutes. Mix in the noodles, ½ the chilli seed mix, the sesame soy, the pak choi leaves, and a splash of the noodle water. Simmer until the pak choi is wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the loaded noodles, top with the hake, and sprinkle over the remaining chilli seed mix. Dig in, Chef!
Vermicelli Rice Noodles - 100g
Line-caught Hake Fillet/s - 2
Pak Choi - 200g
Garlic Clove/s - 2
Spring Onion - 1
Chilli Seed Mix - 20ml
Sesame Soy - 100ml
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, reserve the water, and rinse in cold water.
HAKE
Place a pan over 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. Remove from the pan and season.
VEG & SPICE
Roughly slice the pak choi stems and cut the leaves in half lengthwise. Return the pan to medium heat with all the pan juices. Fry the garlic, the spring onion, and the pak choi stems until fragrant, 2-3 minutes. Mix in the noodles, ½ the chilli seed mix, the sesame soy, the pak choi leaves, and a splash of the noodle water. Simmer until the pak choi is wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the loaded noodles, top with the hake, and sprinkle over the remaining chilli seed mix. Dig in, Chef!
Vermicelli Rice Noodles - 150g
Line-caught Hake Fillets - 3
Pak Choi - 300g
Garlic Cloves - 3
Spring Onions - 2
Chilli Seed Mix - 30ml
Sesame Soy - 150ml
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, reserve the water, and rinse in cold water.
HAKE
Place a pan over 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. Remove from the pan and season.
VEG & SPICE
Roughly slice the pak choi stems and cut the leaves in half lengthwise. Return the pan to medium heat with all the pan juices. Fry the garlic, the spring onion, and the pak choi stems until fragrant, 2-3 minutes. Mix in the noodles, ½ the chilli seed mix, the sesame soy, the pak choi leaves, and a splash of the noodle water. Simmer until the pak choi is wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
DINNER IS READY
Dish up the loaded noodles, top with the hake, and sprinkle over the remaining chilli seed mix. Dig in, Chef!
Vermicelli Rice Noodles - 200g
Line-caught Hake Fillet - 4
Pak Choi - 400g
Garlic Cloves - 4
Spring Onions - 2
Chilli Seed Mix - 40ml
Sesame Soy - 200ml
Frequently Asked Questions
What is the preparation time for Soy-sesame Hake Noodles?
The preparation time for Soy-sesame Hake Noodles with pak choi is between 15 and 20 minutes.
What is the total time required to make Soy-sesame Hake Noodles with pak choi?
The total time required to make Soy-sesame Hake Noodles with pak choi is between 20 and 25 minutes.
How many servings does Soy-sesame Hake Noodles provide?
4 servings
What are the main ingredients in Soy-sesame Hake Noodles?
Chilli & Seed Mix, Fish, Garlic Clove/s, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Pak Choi, Sesame Soy, Spring Onion, Spring Onions, Vermicelli Rice Noodles
What is the nutritional information of Soy-sesame Hake Noodles?
Calories: 414, Carbs: 49 grams, Fat: grams, Protein: 32.4 grams, Sugar: 2.1 grams, Salt: 1302 grams
How do I prepare Soy-sesame Hake Noodles?
DINNER IS READY: Dish up the loaded noodles, top with the hake, and sprinkle over the remaining chilli seed mix. Dig in, Chef! VEG & SPICE: Roughly slice the pak choi stems and cut the leaves in half lengthwise. Return the pan to medium heat with all the pan juices. Fry the garlic, the spring onion, and the pak choi stems until fragrant, 1-2 minutes. Mix in the noodles, ½ the chilli seed mix, the sesame soy, the pak choi leaves, and a splash of the noodle water. Simmer until the pak choi is wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste), and seasoning. HAKE: Place a pan over 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. Remove from the pan and season. NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, reserve the water, and rinse in cold water.
What should be prepared from my kitchen to make Soy-sesame Hake Noodles?
Chilli & Seed Mix, Fish, Garlic Clove/s, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Pak Choi, Sesame Soy, Spring Onion, Spring Onions, Vermicelli Rice Noodles
How many calories does Soy-sesame Hake Noodles have?
414 calories
How much fat content does Soy-sesame Hake Noodles have?
grams
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