Fish And Peanut Noodles - cooking recipe

Ingredients

1 None red pepper, seeded and thinly sliced
1 None onion, thinly sliced
1 piece (1 inch) ginger, peeled and grated
2 cloves garlic, crushed
1 None long red chili pepper, thinly sliced
1 lb boneless skinless firm fish fillets, sliced
3 None baby bok choy, leaves separated
3 cups shredded Chinese cabbage
1 cup bean sprouts
1 pkg (16 oz) Chinese egg noodles
1/4 cup soy sauce
1 tbsp sweet chili sauce
1 tbsp sherry
2 tbsp roasted peanuts
None None Cilantro leaves and lime wedges, to serve

Preparation

Heat a wok on medium heat. Spray with no stick cooking spray. Stir-fry pepper, onion, ginger, garlic and chili pepper for 1-2 mins, until beginning to soften.
Add fish and stir-fry for 2-3 mins, until just cooked. Stir in bok choy, cabbage and bean sprouts. Stir-fry for 1-2 mins, until beginning to wilt.
Add noodles, sauces and sherry. Stir-fry for 2-3 mins, or until noodles are heated through. Sprinkle with peanuts and cilantro. Serve with lime wedges.