Pasta pan with redfish

Ingredients for 4 servings:

• 250 g noodles (Asian noodles)
• 400 g redfish fillet(s)
• 1 tsp curry powder
• 3 tbsp flour
• 5 tbsp oil
• 1 chili pepper(s), red
• 2 carrots
• 100 g cherry tomatoes
• 100 g sugar snap peas
• ½ tsp lime(s) – zest, grated
• 2 tbsp coriander greens, chopped (alternatively parsley)
• 2 tbsp peanuts

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

from the wok or pan

Place the noodles in a bowl, blanch them in boiling water according to the package instructions, and let stand for 5 minutes. Rinse the redfish fillet, pat dry, rub with curry powder, and coat in flour. Fry the fish in 3 tablespoons of hot oil in a hot wok or pan, then drain. Drain the noodles and let them drain as well. Rinse the chili pepper, then trim, deseed, and chop. Wash, peel, and slice the carrots. Rinse and halve the tomatoes. Fry the chili, carrots, and snow peas in the remaining oil for about 2 minutes. Add the noodles. Then fold in the fish, tomatoes, lime zest, and coriander leaves, and fry for about 3 minutes. Finally, add the peanuts and fold them in.