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Stir-Fried Fish Noodles with Seasonal Vegetables

This vibrant dish combines fresh fish and noodles stir-fried with seasonal vegetables, bringing a taste of Eastern Europe to your dinner table.

Main
Prep 20m · Cook 30m · Total 50m
10 ingredients

In November, the markets in Belgium are abundant with seasonal produce like Brussels sprouts and root vegetables, perfect for a quick stir-fry. The dish nods to Eastern European flavors, reminiscent of hearty meals enjoyed during the colder months, while the fresh fish adds a lightness that contrasts beautifully with the robust vegetables. The stir-frying technique ensures that the ingredients retain their vibrant colors and crisp textures. Inspired by Thanksgiving Pies So Good, You’ll Want to Skip Dinner and Orthodox Church Pews Are Overflowing With Converts.

Instructions

  1. Cook the rice noodles according to the package instructions, then drain and set aside.
  2. In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat.
  3. Add the minced ginger and garlic, stir-frying for about 30 seconds until fragrant.
  4. Add the Brussels sprouts, carrots, and red bell pepper to the pan; stir-fry for 5-7 minutes until they are tender but still crisp.
  5. Push the vegetables to the side of the pan and add the fish pieces, cooking for 4-5 minutes until they are opaque and cooked through.
  6. Combine the cooked noodles with the vegetables and fish in the wok, pouring the soy sauce over the mixture; toss everything together for another 2-3 minutes.
  7. Drizzle with the remaining sesame oil, and toss again before serving.
  8. Garnish with chopped fresh parsley before plating.