If the definition of a quick, delicious dinner had to be described with a picture, a visual of this dish would be it, Chef! Hake fillet cubes are lightly charred in butter, then coated with an umami-fied Asian sauce, together with a cabbage & carrot medley, al dente egg noodles, and toasted black sesame seeds.
Asian Hake Stir-fry
Asian Hake Stir-fry
with black sesame seeds, shredded cabbage & carrot
Hands on Time: 10 - 15 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Black Sesame Seeds
- Egg Noodles
- Fish
- Fresh Coriander
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Shredded Cabbage & Julienne Carrot
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SOME PREP
Pat the hake dry with paper towel and roughly cut into cubes.
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.
STIR-FRY
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Fish pieces until lightly charred, 1-2 minutes (shifting occasionally). Add the shredded cabbage & carrot, the cooked noodles, the Asian sauce, and a splash of water. Fry until the cabbage has slightly wilted and the fish is cooked through, 1-2 minutes.
DINNER
Make a bed of the loaded stir-fry and sprinkle over the sesame seeds and the chopped coriander. Enjoy, Chef!
Line-caught Hake Fillet - 1
Egg Noodles - 1 cake
Shredded Cabbage & Julienne Carrot - 75g
UCOOK Asian Sauce - 1 unit
Black Sesame Seeds - 5ml
Fresh Coriander - 3g
SOME PREP
Pat the hake dry with paper towel and roughly cut into cubes.
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.
STIR-FRY
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Fish pieces until lightly charred, 1-2 minutes (shifting occasionally). Add the shredded cabbage & carrot, the cooked noodles, the Asian sauce, and a splash of water. Fry until the cabbage has slightly wilted and the fish is cooked through, 1-2 minutes.
DINNER
Make a bed of the loaded stir-fry and sprinkle over the sesame seeds and the chopped coriander. Enjoy, Chef!
Line-caught Hake Fillets - 2
Egg Noodles - 2 cakes
Shredded Cabbage & Julienne Carrot - 150g
UCOOK Asian Sauce - 2 units
Black Sesame Seeds - 10ml
Fresh Coriander - 5g
SOME PREP
Pat the hake dry with paper towel and roughly cut into cubes.
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.
STIR-FRY
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Fish pieces until lightly charred, 2-3 minutes (shifting occasionally). Add the shredded cabbage & carrot, the cooked noodles, the Asian sauce, and a splash of water. Fry until the cabbage has slightly wilted and the fish is cooked through, 2-3 minutes.
DINNER
Make a bed of the loaded stir-fry and sprinkle over the sesame seeds and the chopped coriander. Enjoy, Chef!
Line-caught Hake Fillets - 3
Egg Noodles - 3 cakes
Shredded Cabbage & Julienne Carrot - 225g
UCOOK Asian Sauce - 3 units
Black Sesame Seeds - 15ml
Fresh Coriander - 8g
SOME PREP
Pat the hake dry with paper towel and roughly cut into cubes.
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.
STIR-FRY
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Fish pieces until lightly charred, 2-3 minutes (shifting occasionally). Add the shredded cabbage & carrot, the cooked noodles, the Asian sauce, and a splash of water. Fry until the cabbage has slightly wilted and the fish is cooked through, 2-3 minutes.
DINNER
Make a bed of the loaded stir-fry and sprinkle over the sesame seeds and the chopped coriander. Enjoy, Chef!
Line-caught Hake Fillets - 4
Egg Noodles - 4 cakes
Shredded Cabbage & Julienne Carrot - 300g
UCOOK Asian Sauce - 4 units
Black Sesame Seeds - 20ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Asian Hake Stir-fry?
The preparation time for Asian Hake Stir-fry with black sesame seeds, shredded cabbage & carrot is between 10 and 15 minutes.
What is the total time required to make Asian Hake Stir-fry with black sesame seeds, shredded cabbage & carrot?
The total time required to make Asian Hake Stir-fry with black sesame seeds, shredded cabbage & carrot is between 15 and 20 minutes.
How many servings does Asian Hake Stir-fry provide?
4 servings
What are the main ingredients in Asian Hake Stir-fry?
Black Sesame Seeds, Egg Noodles, Fish, Fresh Coriander, Line-caught Hake Fillet, Line-caught Hake Fillets, Shredded Cabbage & Julienne Carrot, UCOOK Asian Sauce
What is the nutritional information of Asian Hake Stir-fry?
Calories: 514, Carbs: 63 grams, Fat: grams, Protein: 33.6 grams, Sugar: 10.4 grams, Salt: 1027 grams
How do I prepare Asian Hake Stir-fry?
DINNER: Make a bed of the loaded stir-fry and sprinkle over the sesame seeds and the chopped coriander. Enjoy, Chef! STIR-FRY: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the fish pieces until lightly charred, 1-2 minutes (shifting occasionally). Add the shredded cabbage & carrot, the cooked noodles, the Asian sauce, and a splash of water. Fry until the cabbage has slightly wilted and the fish is cooked through, 1-2 minutes. 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. SOME PREP: Pat the hake dry with paper towel and roughly cut into cubes.
What should be prepared from my kitchen to make Asian Hake Stir-fry?
Black Sesame Seeds, Egg Noodles, Fish, Fresh Coriander, Line-caught Hake Fillet, Line-caught Hake Fillets, Shredded Cabbage & Julienne Carrot, UCOOK Asian Sauce
How many calories does Asian Hake Stir-fry have?
514 calories
How much fat content does Asian Hake Stir-fry have?
grams
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