Servings: 2
Calories: 638kcal
Ingredients
For the cod noodle bowls
- 2 x 300g cod loins
- 200 g udon-style noodles or rice noodles
- 1 bunch purple sprouting broccoli
- 2 pak choi rinsed and halved lengthways
- 1 large red pepper sliced
- 1 large white onion sliced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly chopped coriander
- 1 lime cut into wedges
- 1 tbsp sesame oil for frying
For the yuzu gochujang dressing
- 4 tbsp soy sauce
- 1 tbsp yuzu juice
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tsp freshly grated ginger
To finish
- Extra chopped coriander optional
- Lime wedges
- Roasted peanuts optional, if used in the original post/images
Instructions
Make the dressing
- In a small bowl, whisk together the soy sauce, yuzu juice, sesame oil, gochujang, honey and grated ginger until glossy and well combined.
Cook the noodles
- Cook the noodles according to packet instructions, then drain and set aside. Toss with a spoonful of the dressing if you want to stop them sticking.
Stir-fry the vegetables
- Heat the sesame oil in a large frying pan or wok over a medium-high heat. Add the sliced onion and red pepper, then cook for 3–4 minutes, until beginning to soften.
Add the greens
- Add the minced garlic, purple sprouting broccoli and halved pak choi. Cook for a further 3–4 minutes, until tender but still vibrant. Remove the vegetables from the pan and set aside.
Cook the cod
- Add a little more oil to the pan if needed. Place the cod loins in the pan and cook over a medium heat for 3–4 minutes on the first side, then carefully turn and cook for a further 2–3 minutes, depending on thickness, until just cooked through and flaking.
Glaze the cod
- Pour the yuzu gochujang dressing into the pan and spoon it over the cod. Let it bubble gently for 1–2 minutes, until sticky and glossy. Be careful not to overcook the fish.
Assemble the bowls
- Divide the noodles between two bowls. Add the stir-fried vegetables and place the glazed cod on top.
Finish and serve
- Spoon over any remaining sticky sauce from the pan. Finish with chopped coriander, lime wedges and roasted peanuts, if using. Serve immediately.
Notes
Hey Lolly's Top Tips
- Cod is delicate, so turn it gently and avoid moving it too much once it hits the pan.
- Let the sauce bubble just long enough to turn glossy. Too long and it can catch because of the honey.
- If using rice noodles, rinse them briefly after cooking so they don’t clump together.
- If using udon-style noodles, toss them straight through the pan juices for a softer, slurpier bowl.
- Pak choi and purple sprouting broccoli should stay bright and tender, not tired and grey.
- A final squeeze of lime makes the whole bowl feel sharper, fresher and less sweet.
Nutrition
Calories: 638kcal
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