- 4 trout fillets
- 175 ml pouch teriyaki ginger stir fry sauce or similar
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
- 325 g mixed vegetable stir fry
- 4 nests medium egg noodles
- 1 lime, cut into wedges, to serve
Preheat the grill to medium-high. Put the trout fillets on a baking tray and brush with a little of the teriyaki sauce. Scatter over the sesame seeds and grill for 4-5 minutes until cooked through.
Heat the oil in a large pan or wok and stir-fry the mixed veg for 4-5 minutes. Stir in the remaining teriyaki sauce.
Meanwhile, bring a pan of water to the boil, add the noodles and cook for 3 minutes. Drain and toss with the teriyaki vegetables.
Serve the noodles with the trout fillets on top, with the lime wedges to squeeze over.
Cook's tip: Keep packs of dried noodles in the cupboard for quick and tasty lunches. Boil in chicken stock, drain and toss with sesame oil, soy sauce, thinly sliced carrot and cucumber – and some chilli sauce if you like.