Asian Chilli Basa

The perfect easy peasy stir fry! Made up of gingery pak choi noodles and subtly-spiced basa fillet. All these amazing ingredients come together with a flash of lime juice, soy sauce, and a sprinkle of crispy onions.

Asian Chilli Basa

with egg noodles, pak choi & edamame beans

4.9

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Asian Chilli Basa
  1. LET’S GO!

    Bring a pot of salted water to the boil for the noodles. Cut off the base of the pak choi where the leaves join together and discard them. Rinse the pak choi leaves well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways.

  2. OODLES OF NOODLES

    When the water is boiling, cook the noodles for 7-8 minutes until al dente. In the final 1-2 minutes, add the shelled edamame beans to the water. Drain on completion. To prevent the noodles from sticking together, toss through a drizzle of oil.

  3. BEAUTIFUL BASA

    Return the pan to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season with salt and chilli flakes to taste. When the oil is hot, fry the basa for 2-3 minutes on each side until cooked through and golden. Remove from the pan and cover to keep warm.

  4. ALMOST THERE!

    Return the pan to the heat and add another drizzle of oil if necessary. Add the sliced pak choi stems and fry for 1-2 minutes until softened. Mix in the grated ginger and garlic and fry for 30-60 seconds until fragrant. Then, add the Asian sauce and 15ml of water. Bring to a simmer. Once simmering, add the drained noodles, pak choi leaves, and ½ the chopped coriander. Toss together and heat through for 1-2 minutes. Season to taste.

  5. SIMPLY STUNNING

    Plate up a bowl of saucy noodles. Top with the pan-fried basa. Scatter over the remaining coriander and the crispy onions. Good job, Chef!

  • Egg Noodles - 1 cake

  • Pak Choi - 100g

  • Edamame Beans - 100g

  • Basa Fillet - 1

  • Dried Chilli Flakes - 5ml

  • Fresh Ginger - 15g

  • Garlic Clove - 1

  • Asian Sauce - 70ml

  • Fresh Coriander - 4g

  • Crispy Onions - 20ml

  1. LET’S GO!

    Bring a pot of salted water to the boil for the noodles. Cut off the base of the pak choi where the leaves join together and discard them. Rinse the pak choi leaves well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways.

  2. OODLES OF NOODLES

    When the water is boiling, cook the noodles for 7-8 minutes until al dente. In the final 1-2 minutes, add the shelled edamame beans to the water. Drain on completion. To prevent the noodles from sticking together, toss through a drizzle of oil

  3. BEAUTIFUL BASA

    Return the pan to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season with salt and chilli flakes to taste. When the oil is hot, fry the basa for 2-3 minutes on each side until cooked through and golden. Remove from the pan and cover to keep warm.

  4. ALMOST THERE!

    Return the pan to the heat and add another drizzle of oil if necessary. Add the sliced pak choi stems and fry for 1-2 minutes until softened. Mix in the grated ginger and garlic and fry for 30-60 seconds until fragrant. Then, add the Asian sauce and 20ml of water. Bring to a simmer. Once simmering, add the drained noodles, pak choi leaves, and ½ the chopped coriander. Toss together and heat through for 1-2 minutes. Season to taste.

  5. SIMPLY STUNNING

    Plate up a bowl of saucy noodles. Top with the pan-fried basa. Scatter over the remaining coriander and the crispy onions. Good job, Chef!

  • Egg Noodles - 2 cakes

  • Pak Choi - 200g

  • Edamame Beans - 200g

  • Basa Fillets - 2

  • Dried Chilli Flakes - 10ml

  • Fresh Ginger - 30g

  • Garlic Cloves - 2

  • Asian Sauce - 140ml

  • Fresh Coriander - 8g

  • Crispy Onions - 40ml

  1. LET’S GO!

    Bring a pot of salted water to the boil for the noodles. Cut off the base of the pak choi where the leaves join together and discard them. Rinse the pak choi leaves well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways.

  2. OODLES OF NOODLES

    When the water is boiling, cook the noodles for 7-8 minutes until al dente. In the final 1-2 minutes, add the shelled edamame beans to the water. Drain on completion. To prevent the noodles from sticking together, toss through a drizzle of oil.

  3. BEAUTIFUL BASA

    Return the pan to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season with salt and chilli flakes to taste. When the oil is hot, fry the basa for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan and cover to keep warm.

  4. ALMOST THERE!

    Return the pan to the heat and add another drizzle of oil if necessary. Add the sliced pak choi stems and fry for 2-3 minutes until softened. Mix in the grated ginger and garlic and fry for 30-60 seconds until fragrant. Then, add the Asian sauce and 25ml of water. Bring to a simmer. Once simmering, add the drained noodles, pak choi leaves, and ½ the chopped coriander. Toss together and heat through for 2-3 minutes. Season to taste.

  5. SIMPLY STUNNING

    Plate up a bowl of saucy noodles. Top with the pan-fried basa. Scatter over the remaining coriander and the crispy onions. Good job, Chef!

  • Egg Noodles - 3 cakes

  • Pak Choi - 300g

  • Edamame Beans - 300g

  • Basa Fillets - 3

  • Dried Chilli Flakes - 15ml

  • Fresh Ginger - 45g

  • Garlic Cloves - 3

  • Asian Sauce - 210ml

  • Fresh Coriander - 12g

  • Crispy Onions - 60ml

  1. LET’S GO!

    Bring a pot of salted water to the boil for the noodles. Cut off the base of the pak choi where the leaves join together and discard them. Rinse the pak choi leaves well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways.

  2. OODLES OF NOODLES

    When the water is boiling, cook the noodles for 7-8 minutes until al dente. In the final 1-2 minutes, add the shelled edamame beans to the water. Drain on completion. To prevent the noodles from sticking together, toss through a drizzle of oil.

  3. BEAUTIFUL BASA

    Return the pan to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season with salt and chilli flakes to taste. When the oil is hot, fry the basa for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan and cover to keep warm.

  4. ALMOST THERE!

    Return the pan to the heat and add another drizzle of oil if necessary. Add the sliced pak choi stems and fry for 2-3 minutes until softened. Mix in the grated ginger and garlic and fry for 30-60 seconds until fragrant. Then, add the Asian sauce and 30ml of water. Bring to a simmer. Once simmering, add the drained noodles, pak choi leaves, and ½ the chopped coriander. Toss together and heat through for 2-3 minutes. Season to taste.

  5. SIMPLY STUNNING

    Plate up a bowl of saucy noodles. Top with the pan-fried basa. Scatter over the remaining coriander and the crispy onions. Good job, Chef!

  • Egg Noodles - 4 cakes

  • Pak Choi - 400g

  • Edamame Beans - 400g

  • Basa Fillets - 4

  • Dried Chilli Flakes - 20ml

  • Fresh Ginger - 60g

  • Garlic Cloves - 4

  • Asian Sauce - 280ml

  • Fresh Coriander - 15g

  • Crispy Onions - 80ml

Frequently Asked Questions

What is the preparation time for Asian Chilli Basa?

The preparation time for Asian Chilli Basa with egg noodles, pak choi & edamame beans is between 15 and 30 minutes.

What is the total time required to make Asian Chilli Basa with egg noodles, pak choi & edamame beans?

The total time required to make Asian Chilli Basa with egg noodles, pak choi & edamame beans is between 25 and 40 minutes.

How many servings does Asian Chilli Basa provide?

4 servings

What are the main ingredients in Asian Chilli Basa?

Asian Sauce, Basa Fillet, Basa Fillets, Crispy Onions, Dried Chilli Flakes, Edamame Beans, Egg Noodles, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Pak Choi

What is the nutritional information of Asian Chilli Basa?

Calories: 590, Carbs: 77 grams, Fat: grams, Protein: 18.3 grams, Sugar: 21.2 grams, Salt: 1480 grams

How do I prepare Asian Chilli Basa?

LET’S GO!: Bring a pot of salted water to the boil for the noodles. Cut off the base of the pak choi where the leaves join together and discard them. Rinse the pak choi leaves well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways. BEAUTIFUL BASA: Return the pan to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season with salt and chilli flakes to taste. When the oil is hot, fry the basa for 2-3 minutes on each side until cooked through and golden. Remove from the pan and cover to keep warm. SIMPLY STUNNING: Plate up a bowl of saucy noodles. Top with the pan-fried basa. Scatter over the remaining coriander and the crispy onions. Good job, Chef! ALMOST THERE!: Return the pan to the heat and add another drizzle of oil if necessary. Add the sliced pak choi stems and fry for 1-2 minutes until softened. Mix in the grated ginger and garlic and fry for 30-60 seconds until fragrant. Then, add the Asian sauce and 20ml of water. Bring to a simmer. Once simmering, add the drained noodles, pak choi leaves, and ½ the chopped coriander. Toss together and heat through for 1-2 minutes. Season to taste. OODLES OF NOODLES: When the water is boiling, cook the noodles for 7-8 minutes until al dente. In the final 1-2 minutes, add the shelled edamame beans to the water. Drain on completion. To prevent the noodles from sticking together, toss through a drizzle of oil

What should be prepared from my kitchen to make Asian Chilli Basa?

Asian Sauce, Basa Fillet, Basa Fillets, Crispy Onions, Dried Chilli Flakes, Edamame Beans, Egg Noodles, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Pak Choi

How many calories does Asian Chilli Basa have?

590 calories

How much fat content does Asian Chilli Basa have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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