Noodles with cod & mango







Cook Time

20-25 Min


  • 250g/9oz dried egg noodles
  • 450g/1lb skinless cod fillet, cut into thin strips
  • 1 tablespoon paprika
  • 2 tablespoons sunflower oil
  • 1 red onion, diced
  • 1 yellow pepper, seeded and sliced
  • 1 red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 100g/4oz baby corn cobs, halved
  • 1 mango, peeled, stoned and sliced
  • 100g/4oz beansprouts
  • 2 tablespoons tomato ketchup
  • 2 tablespoons light soy sauce
  • 2 tablespoons medium sherry
  • 1 teaspoon cornflour
  • Put the noodles in a large bowl, and pour over enough boiling water to cover. Leave to stand for about 10 minutes.
  • Meanwhile, put the cod in a large bowl, add the paprika and toss well to coat the fish evenly.
  • Heat the oil in a preheated wok or large heavy frying pan over a medium heat. Add the onion, peppers and baby corn cobs, and stir-fry for about 5 minutes.
  • Add the cod to the wok or pan together with the sliced mango. Stir-fry for a further 2–3 minutes until the fish is tender. Add the beansprouts to the wok and toss well to combine.
  • Mix the tomato ketchup, soy sauce, sherry and cornflour together. Add the mixture to the wok and cook, stirring occasionally, until the juices thicken.
  • To serve, drain the noodles well, and divide among four warmed serving bowls. Divide the cod and mango stir-fry among the bowls, and serve immediately.
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