Give a Far-Eastern flavour to an easy-to-make economical fish supper. Serves 4 Preparation time: 15 minutes Cooking time: 12 minutes 200g (7oz) dried medium egg noodles 2 tsp vegetable stock powder 3 tbsp wok oil or vegetable oil 500g (1lb 2oz) frozen pollock, cut into chunks 500g (1lb 2oz) fresh or frozen stir fry vegetables (spring onions, peppers, broccoli, leeks, carrots, Savoy cabbage etc.) 1 tsp Chinese 5 spice powder Soy sauce, chilli sauce and freshly ground black pepper
• Put the egg noodles into a heatproof bowl and cover them with boiling water. Add the vegetable stock powder, stirring gently to mix. Leave the noodles to soak for about 6 minutes whilst making the stir-fry • Meanwhile, heat 2 tablespoons of the oil in a wok or large frying pan, then add the fish chunks, cooking them over a medium-high heat for about 5-6 minutes, until cooked. Remove from the wok with a draining spoon and set to one side • Heat the remaining oil in the wok, then add all the vegetables and the Chinese 5-spice powder. Continue to stir-fry for 3-4 minutes, or until the vegetables are cooked • Drain the noodles thoroughly, then add them to the stir-fry and gently mix them through with the chunks of fish. Season to taste with soy sauce, chilli sauce and pepper, then serve Cook’s tip: Stir the fish chunks carefully so that they don’t break up too much. Recipe from the Alaska Seafood Marketing Institute.