We have got together with The Saucy Fish Co. to bring you this delicious recipe for Asian inspired Sweet Chilli Noodles. We are pairing our noodles with The Saucy Fish Co. Salmon Fishcakes with a Cracking Creamy Lemon Centre. This recipe is so easy to make that your family can make sure Fish Friday is full of flavour but completely fuss-free! We are hoping to inspire you with these flavours and come up with an exciting alternative to the traditional fish and chips for the Friday evening meal. Check out our recipe below to see how to make our Asian inspired Chilli Noodles.
The Saucy Fish Co Fishcakes
The Saucy Fish Co Fishcakes come in several different flavours and varieties, including:
- Cod Fishcakes with Cheddar and Parsley Centre with Crushed
- Salmon Fishcakes with Creamy Lemon Centre
- Smoked Haddock Fishcakes with a Cheddar Centre
The fishcakes are now also available in a family-friendly 4-pack and you can find them at The Food Warehouse. The products are also 50p off from January 2nd – mid-February. They are so packed with flavour and perfect for busy families – especially with our easy sweet chilli noodles!
Asian-inspired Sweet Chilli Noodles
Sweet Chilli Noodles – Ingredients
- 1 pack of The Saucy Fish Co. Salmon Fishcakes with a cracking creamy lemon centre
- 1 red chilli finely chopped
- 2 spring onions finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp neutral tasting oil
- 55ml white wine vinegar
- 1 tbsp rice wine
- 2 tbsp fish sauce
- 130g clear runny honey
- A handful of coriander leaves, finely chopped.
- Fresh noodles for four people with 1 tbsp neutral oil.
Sweet Chilli Noodles – Method
Cook the fishcakes as per the packet instructions (25 minutes in the oven).
Meanwhile, to make the sweet chilli noodles, heat a small saucepan over medium-high heat, add the oil to the hot pan and when the oil is hot add half the chilli, all of the garlic and half of the spring onions, along with a generous pinch of salt. Fry, constantly stirring to avoid browning, for two minutes then remove from the heat.
Next, add the honey, rice wine, fish sauce and white wine vinegar and return to the heat, stirring. Bring the sauce to the boil, then leave it at a lively simmer for 10-15 minutes until it reduces to a thicker, stickier consistency, ready to coat your noodles.
In a large frying pan or wok, heat the oil for the noodles, then stir fry them for 4 minutes, adding the sweet chilli sauce and half of the coriander for the last minute. Toss it all well to cover every strand of noodle.
Finally, plate up your fishcakes and noodles, then garnish the noodles with the remaining coriander, spring onion and, if you fancy it, some of the remaining chilli.
Fuss-Free Fish Friday
We are confident that this meal is so delicious and so easy to make that you will want to make it a regular part of your meal plan – on Friday or any day! If you liked this recipe, you may also like:
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