- A thumb of ginger
- 2 garlic clove
- 2 chilli
- 200g cavolo nero
- 4 tbsp honey
- 4 tbsp tamari
- 4 tbsp brown rice vinegar
- 4 cod fillets
- 4 bundles of Thai rice noodles
- 100ml cold water
- 1 tsp olive or coconut oil
- Ovenproof dish
- Deep frying pan or wok
- Measuring jug
- Medium pan
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely slice the ginger and garlic. Finely slice the chilli, flicking out most of the seeds. Finely shred the cavolo nero, discarding the dry ends.
- 2.
Pour 2 tbsp honey, 1 tbsp tamari and 1 tbsp brown rice vinegar into a small bowl. Whisk well. Place the cod fillets in a small ovenproof dish, skin-side down. Pour the marinade over the fish and slide the dish into the oven.
- 3.
Bake the cod for 12 mins till cooked through. Halfway through the cooking time, spoon the marinade in the dish over the cod to glaze it.
- 4.
While the cod cooks, pour 1 tbsp each tamari and brown rice vinegar into a deep frying pan or wok. Add 100ml cold water and the ginger, garlic and chilli. Simmer for 5 mins to make a fragrant broth. Meanwhile, fill and boil your kettle.
- 5.
Drop the cavolo nero into the simmering broth and cook for 3-4 mins, stirring often, till just wilted.
- 6.
Meanwhile, put the noodles into a pan and cover them with hot water from the kettle. Simmer for 3-4 mins, then drain and rinse with cold water. Drizzle over 1 tsp oil to stop them sticking together, add the noodles to the broth and stir.
- 7.
Divide the cod, noodles and cavolo nero between a couple of warm plates. Pour over the tamari broth to serve.
- Tip
The world is your noodle
Think of your spare rice noodles as a tidy bundle of possibilities. They can be cooked and tossed into stir fries, dropped into broths, pan fried into a crispy golden snack, and so much more. Head over to abelandcole.co.uk/recipes and explore the oodles of options. Your extra noodle bundle will keep in your cupboard till you’re ready to wok ‘n’ roll.