• 2 x fish steaks/fillets (the husband likes tuna, I prefer monkfish)
  • 2 x carrots – cut into batons
  • Packet straight to wok udon noodles
  • 4-5 x limes – juiced
  • 1 tsp caster sugar
  • 1tbsp ginger – chopped
  • Handful chopped coriander
  • Handful of chopped mint (if you don’t have fresh mint, a tsp mint sauce works really well)
  • 1 x red chilli – sliced
  • Groundnut oil
  • Handful of smashed chilli peanuts


Mix the lime juice with the ginger, chilli, coriander, mint and caster sugar.

Fry the noodles and carrots in a wok in a little groundnut oil (just until the noodles are ready – you want the carrot to have a real bite). Season the steaks and pan-fry in a griddle pan until cooked.

Divide the noodle and carrot mix between two plates, top with the steaks and pour the dressing over the top. Add a sprinkling of peanuts and serve.

Serves two