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Soya Glazed Hake and Cold Noodle Salad

Hake Fillets

Soya Glazed Hake and Cold Noodle Salad

Recipe by: Claire Allan
Serves: 4
Cooking: 30min
Preparation: 20min

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces hake fillet

Cold noodle salad 
4 cups chopped fresh crunchy raw vegetables: snow peas, red peppers, cucumbers, green onions - (julienne )
340g fresh Chinese egg noodles 
2 tablespoons sesame oil
½ cup tahini 
2 tablespoons honey
3 tablespoons soy sauce
1 teaspoon minced fresh ginger 
1 tablespoon rice or white wine or other vinegar
Tabasco sauce to taste
Black pepper and salt

Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut.Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. 

Whisk together the sesame oil and tahini, honey, soy, ginger, vinegar, Tabasco and salt and pepper in a large bowl. Thin the sauce with hot water.

When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

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