Teriyaki cod and Brussels sprout noodles
Prep time: 15 minsTotal time: 
Teriyaki cod and Brussels sprout noodles
Prep time: 15 minsTotal time: 
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 3 tsp sunflower oil
- 5 spring onions, cut into short pieces
- ½ tbsp sesame oil
- 3 tbsp teriyaki sauce
- juice of 1 lime
- 1 x 410g pack fresh egg noodles
- 150g Brussels sprouts, cooked and roughly chopped
- 1 x 250g pack skinless cod fillets, cut into large chunks
- 2 tsp honey
- 2 tsp mirin (or dry sherry)
Step by step
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In a large, deep frying pan, or wok, heat 1 teaspoon of sunflower oil and add the spring onions, tossing until slightly browned but still bright green. Set aside.
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To make the sauce, combine the sesame oil, 1 tablespoon of teriyaki sauce and the lime juice in a small bowl.
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Add the noodles and sprouts to the frying pan, or wok, over a medium heat. Pour in the sauce and toss, allowing the noodles to heat through for 2 minutes. Toss the spring onion through the noodles and remove from the heat.
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Meanwhile, season the cod with a little pepper (no salt) and heat 2 teaspoons of sunflower oil in a nonstick frying pan. Sear the cod on each side for 2 minutes until golden. Add the remaining teriyaki sauce and the honey and mirin to the pan, then spoon it over the cod until it is glazed and cooked through.
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Serve the noodles topped with the cod and glaze.
