Ginger Fish Stir-Fry with Noodles & Veg
Tender flaked fish tossed with fresh ginger, soy, and lime over egg noodles with steamed broccoli, cauliflower, and tomatoes. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb firm white fish fillets (cod, halibut, or mahi)
- 2 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 whole lime (juiced)
- ½ tsp red chili flakes or fresh Thai chili, sliced
- 6 oz egg noodles
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
Instructions
- 1
Boil egg noodles in salted water until al dente, about 5–6 minutes. Drain and set aside.
- 2
While noodles cook, steam broccoli and cauliflower in a separate pot or steamer basket, 5 minutes, until just tender.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers. Pat fish dry and season with salt and pepper.
- 4
Sear fish 3 minutes per side without moving, until opaque and flaking at edges. Break into bite-sized pieces.
- 5
Add minced ginger and chili to the skillet, stir 30 seconds until fragrant. Pour in soy sauce and lime juice.
- 6
Toss in cooked noodles, steamed broccoli, cauliflower, and cherry tomatoes. Stir until warm, about 1 minute.
- 7
Divide between bowls. Serve with lime wedges on the side.
Tools you’ll need
- large skillet or wok
- pot for boiling noodles
- steamer basket or pot with lid
- tongs
- spatula
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