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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Tender fish, slurp-worthy noodles and a savoury miso broth come together in this quick, nourishing bowl packed with colour and goodness.
1 In a large saucepan, gently heat 2 1/2 cups boiling water with the lime zest and juice, miso paste, chilli and vegetables, reserving a handful of sliced carrot and shredded spring onion. Bring the mixture to a simmer, then add the fish. Cover and cook for 6–8 min until the fish is cooked through.
2 Meanwhile, cook the egg noodles according to the pack instructions, then divide among 4 warmed serving bowls. Spoon over the fish, vegetables and broth, then top with the remaining carrot and spring onion.
Calories 360 cal
Kilojoules 1506 kJ
Total fat 5.7 g
Saturated fat 0.7 g
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