Ingredients
150g rice vermicelli noodles
1 tbsp toasted sesame oil
550g white fish fillets, cut into 3cm pieces
Half small red cabbage, shredded
⅓ cup finely grated fresh ginger
6 tbsp teriyaki sauce
bunch of spring onions, sliced
fresh parsley
lemon wedges
Instructions
Cover the noodles in boiling water for 5 mins, drain and set aside
Heat the sesame oil in a large wok and add the fish and fry for 2–3 min, then transfer to a plate.
Add the cabbage, ginger, teriyaki sauce, half the spring onions and 3tbsp water to the wok then stir-fry for 3 min or until the cabbage wilts.
Return the fish to the pan and cook for 1 min more.
Remove from the heat, then stir through the remaining spring onions and season with pepper.
Garnish with parsley and lemon wedges.