ONE-PAN WONDERS

Nici Wickes’ super stir-fries

SERVES 2

Zingy with ginger, this dish is both warming and refreshing.

140g egg noodles, cooked

2-3 fillets gurnard or similar

firm fish, cut into large pieces

½ cup rice flour or cornflour

2 tbsp vegetable oil

1 knob of ginger, peeled and sliced thinly

1 fresh kaffir lime leaf, rolled and shredded into strips

2 spring onions, cut diagonally

4- 6 stems broccolini,

stalks diced 1 cup snow peas, halved

½ red chilli, sliced

Salt and pepper to season Coriander to garnish (optional)

1 Cook the egg noodles as per the instructions on the packet. Drain and reserve half a cup of the cooking water.

2 Toss the fish in the rice flour to coat. Heat the oil in a wok and cook the fish for 2-3 minutes, then transfer to a plate.

3 Add a splash more oil if it’s needed and increase the temperature to medium-high, adding the ginger, kaffir lime, spring onions, broccolini and snowpeas. Stir-fry for 2-3 minutes, keeping it moving, until the broccolini is tender.

4 Add the egg noodles and return the fish to the wok, then combine it gently with the vegetables. Add the reserved cooking water and steam quickly over a high heat.

5 Sprinkle over the chilli, then season with salt and pepper and coriander, if using, and serve in bowls.