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
Asian Chilli Basa
with egg noodles, pak choi & edamame beans
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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.
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.
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.
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
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.
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
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.
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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
Woolies Products in this dish
