Thai Noodles With Cod - cooking recipe

Ingredients

1 chicken stock cube
75 g green beans, trimmed and cut into pieces
4 spring onions, sliced
1 red chile, trimmed and sliced
125 g baby corn, halved
1 garlic, minced
salt and pepper
200 g wide rice noodles
75 g Baby Spinach, shredded
1 bunch coriander, coarsely chopped
2 cod fish fillets
flour, for dusting
1 tablespoon vegetable oil
1 lime

Preparation

Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
Place the pan over a medium heat and bring to a boil.
Add the beans, corn and chilli, return to the boil and cook for one minute.
Now add the leeks and garlic.
Return to a boil and remove immediately from the heat.
Add the noodles, shredded spinach and a couple good tablespoonsful of coriander.
Stir until everything is immersed, then cover and leave for five minutes.
Meanwhile, cook the fish.
Pat it dry to absorb any excess water, then dust both sides with flour and shake to remove any extra.
Over a medium heat, warm the oil in a frying pan and fry the fish.
Turn after about three minutes, depending on how thick the fillets are, to cook the other side.
Turn off the heat and leave the cod in the pan while you scoop the noodles and remaining liquid into two bowls.
Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.