Even simpler than a stir-fry, saucy noodles, sweet and crunchy snap peas and sticky glazed fish come together with ease.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Sweet Bell Pepper
Hoisin-Soy Sauce Blend(ContainsWheat/Blé, Mustard/Moutarde, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)
Sugar Snap Peas
Salt and Pepper*
Before starting, wash and dry all produce. Add 10 cups water to a large pot. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl). Meanwhile, trim snap peas. Core, then cut pepper into 1/2-inch slices. Roughly chop spinach. Peel, then mince or grate garlic. Pat barramundi dry with paper towels. Season with salt and pepper.
Add noodles to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and rinse noodles under warm water. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 a plate.
Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi. Cook, until golden-brown and cooked through, 4-5 min per side.**
While barramundi cooks, whisk together hoisin-soy sauce with 1/2 cup water and 1 1/2 tsp cornstarch (dbl both for 4 ppl) in a medium bowl. Heat the same pot over medium heat. When hot, add cornstarch mixture. Cook, stirring together, until sauce thickens slightly, 2-3 min. Add noodles and veggies. Stir together to combine. Remove pot from heat. Add spinach, stirring occasionally, until wilted, 1 min. Season with salt and pepper.
Divide noodles and veggies between plates. Top with barramundi.