Teriyaki Swordfish with Chilli Noodles

Teriyaki Swordfish with Chilli Noodles

Ingredients <Serves 4>

  • 2x 2cm Thick Swordfish Steaks
  • 1x Red Chilli
  • 2x Egg Noodle Nests
  • Spring Onions
  • Courgette
  • Half Green Pepper
  • Soy Sauce
  • Honey
  • Rice Wine Vinegar
  • Garlic
  • Sesame Oil
  • (Kebab Skewers)


For the Marinade:  Mix the Soy Sauce, Honey, Garlic, Rice Wine Vinegar and Sesame Oil together in  a bowl. Then cut the Swordfish into large chunks and leave to marinate for at least an hour. Once marinated thread the swordfish chunks onto the skewers and grill until cooked so the flesh is opaque all of the way through.

For the Noodles:  Cut all of the veg and chilli into small lengthwise strips. And fry in a wok, at the same time soak the egg noodles in some boiling water until they are soft and then add to the vegetables.  Just before serving add some soy sauce to the noodles to season.


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