Cod with Black Bean Noodles

Name: Cod with Black Bean Noodles with quick-pickled cucumber, scallions & bell pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 25 g Black bean paste; 2 piece Cod fillet; 10 g Ginger paste; 1 piece Shallot; 1 piece Bell pepper; 1 bunch Scallions; 1 piece Persian cucumber; 200 g Wholewheat noodles; 1 piece Low sodium vegetable stock cube; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; 100 milliliters Water for the sauce; 1 tablespoon [Plant-based] butter; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon Olive oil; to taste Salt and pepper

with quick-pickled cucumber, scallions & bell pepper

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Black bean paste is a rich, savoury condiment made from fermented black soybeans. Some varieties can also be sweet, but the one in this recipe adds a delicious, deep umami flavour to your dish instead!

Tags:

Calorie Smart

•High Protein

Allergens:

Soja

•Tarwe

•Vis

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

15 g

Black bean paste

(Contains: Soja, Tarwe)

1 piece

Cod fillet

(Contains: Vis)

5 g

Ginger paste

½ piece

Shallot

½ piece

Bell pepper

½ bunch

Scallions

½ piece

Persian cucumber

100 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

50 milliliters

Water for the sauce

½ tablespoon

[Plant-based] butter

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2743 kJ

Calories656 kcal

Fat14.3 g

Saturated Fat5.5 g

Carbohydrate93.3 g

Sugar18.9 g

Dietary Fiber12.6 g

Protein34.6 g

Salt2 g

Potassium197.5 mg

Calcium58.3 mg

Iron1.1 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.

Utensils

•Pan

•Bowl

•Wok or sautépan

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan for the noodles and crumble in the stock cube (see pantry for amount).
Cut the scallions into thirds and dice the bell pepper.
Slice the shallot into half-rings.
Boil the noodles for 4 - 5 minutes until al dente, then drain and set aside.

Slice the cucumber into crescents and transfer to a bowl.
Add the white wine vinegar and the sugar, then season to taste with salt and pepper.
Mix well to combine, then set aside until serving, stirring occasionally.
Heat a drizzle of olive oil in a wok or deep frying pan over high heat. Fry the white part of the scallions with the bell pepper and shallot for 2 minutes.

Add the black bean paste, the water for the sauce, the ginger paste, the honey and the rest of the scallions. Mix well and cook for 2 minutes.
Lower the heat, then allow to thicken and reduce for 2 minutes.
Meanwhile, melt a knob of butter in a frying pan over medium-high heat. Fry the fish for 1 - 2 minutes per side. Season to taste with salt and pepper.