Green noodles with crispy fish sticks
Preheat the oven to 220 °C.
- 1 pack Iglo stick
- 2 cloves of garlic
- 2 cm ginger
- 250 g of plant
- 250 g edamame
- 3 stalks of spring onion
- 1 lime
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tbsp honey
- 400 g sobanoedels
- Preheat the oven to 220 °C.
- Prepare the Iglo fish sticks according to the instructions on the packaging.
- Peel and press the garlic. Peel and grate the ginger. Remove the hard ends from the bimi. Cut the spring onion into thin rings. Squeeze the juice from the lime.
- Mix the soy sauce with the honey, garlic, ginger, lime juice, and sesame oil to make a dressing.
- Prepare the noodles according to the instructions on the packaging. Add the bimi to the pan so that it cooks briefly. Then drain.
- Mix the noodles and bimi with the edamame, half of the spring onion, and the soy dressing. Then divide among the bowls.
- Cut the crispy fish sticks into small pieces and distribute them over the noodles. Garnish with the remaining spring onion and serve immediately.
-
Prepare the Iglo fish sticks according to the instructions on the packaging.
-
Peel and press the garlic. Peel and grate the ginger. Remove the hard ends from the bimi. Cut the spring onion into thin rings. Squeeze the juice from the lime.
-
Mix the soy sauce with the honey, garlic, ginger, lime juice, and sesame oil to make a dressing.
-
Prepare the noodles according to the instructions on the packaging. Add the bimi to the pan so that it cooks briefly. Then drain.
-
Mix the noodles and bimi with the edamame, half of the spring onion, and the soy dressing. Then divide among the bowls.
-
Cut the crispy fish sticks into small pieces and distribute them over the noodles. Garnish with the remaining spring onion and serve immediately.
