HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBarramundi Stir Fry
Barramundi Stir-Fry

Barramundi Stir-Fry

with Chow Mein Noodles and Garlicky Veggies

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The sweet and savoury combination of hoisin and soy pair perfectly with succulent Barramundi. Even simpler than a stir-fry, saucy noodles, sweet and crunchy veggies and Barramundi come together with ease.

Allergens:FishSeafood/Fruit de MerGlutenMustardSesameSoySulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g


(ContainsFish, Seafood/Fruit de Mer)

400 g

Chow Mein Noodles


227 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

½ cup

Hoisin-Soy Sauce Blend

(ContainsGluten, Mustard, Sesame, Soy, Sulphites)

2 unit

Green Onion

9 g


1 tbsp



113 g

Baby Spinach

1.5 tsp

Garlic Salt

Not included in your delivery

2 tsp


4 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate73 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol60 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut each noodle bundle in half, crosswise. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then half the noodles. Cook, stirring occasionally until crispy, 4-5 min. Transfer to a large bowl. Repeat with 1 tbsp oil and remaining noodles. Transfer to the same large bowl.


While noodles cook, trim snap peas. Core, then cut bell pepper into 1/2-inch slices. Thinly slice green onion. Peel, then mince or grate garlic.


Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then snap peas and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Transfer veggie mixture to large bowl with noodles.


Pat the barramundi dry with paper towels. Season with half the garlic salt and pepper. Heat the same pan over medium heat. When hot, add 1 tbsp oil, then barramundi. Cook, until golden-brown and cooked through, 4-5 min per side.** Transfer to a plate, skin-side up and set aside.


While barramundi cooks, whisk together hoisin-soy sauce, cornstarch, remaining garlic salt, 1 cup water and 2 tsp sugar in a medium bowl. Heat a large pot over high heat. Add cornstarch mixture to the pot. Bring to a boil. Simmer, stirring occasionally, until slightly thickened, 2-3 min. Stir in spinach until wilted, 1 min. Add noodles and veggies to pot with sauce. Toss to combine. Season with salt and pepper.


Divide saucy noodles and veggies between plates. Top with barramundi. Sprinkle over green onions.