Smoked Trout Stir-fry with Noodles

Serves : 4
Prep time : 30 mins
Cooking time : 10 mins

1 pack hot smoked trout (approx. 300g), removed from packaging and crumbled up – shred the skin if there is any
1 pack of “straight to wok” (approx. 200g) noodles, or some standard egg noodles, soaked in just boiled water then drained once soft, dressed with a little oil
1 small red onion, very finely sliced
1 medium carrot, peeled, and cut into long matchsticks
100g oyster mushrooms, gently pulled apart so the tough stems are divided
2 stems of choi sum, chopped finely at the stem and chunky at the green end (Tenderstem broccoli would work if choi sum is unavailable)
100g bean sprouts, washed and well drained
1 tablespoon sunflower oil

For the stir fry paste:

For the drizzle sauce:

4 tablespoons of soy sauce
A good pinch of 5 spice powder
2 tablespoons of water
2 teaspoons of corn flour
2 dessertspoons of coconut sugar (If you do not have or can’t get coconut sugar don’t worry! Any sugar will do, perhaps a soft brown sugar for preference but even a standard white sugar will be fine).
2 teaspoons of rice vinegar

To make the stir fry paste – blend the ingredients all together in a mini blender and set aside.
To make the drizzle sauce – combine all these ingredients in a small saucepan and bring rapidly to a simmer whilst stirring. Once thickened, switch off the heat and set aside.
To assemble the dish – heat a large wok or large casserole type pan on the stove top until smoking hot. Add the stir fry paste, then the shredded fish skin, and give it a very quick stir, then add the onion, carrot and mushrooms and stir again, followed by the choi sum and stir again.
Now, add the noodles and the bean sprouts, cook for a few minutes, stirring regularly then turn off the heat. Add the trout and gently stir or toss again.
Split between 4 bowls and drizzle over the sticky soy sauce, or serve it on the side.

Follow us on Social Media