It is that time of the week again, yay it’s Friday and time for our recipe of the week.
Tasty but simple with a twist of flavour with the chili sauce.  Quick and easy to prepare, and can be served as an appetiser or a main course.  Nice to warm you up because we still have a way to go for the warm weather even though Spring is on the horizon.

INGREDIENTS

4 Medium Cod Fillets
4 tbsp Sweet Chilli Sauce
1 Chicken Stock Cube
75g Green Beans, Trimmed and Cut into Pieces
4 Spring Onions, Sliced
1 Red Chilli, Trimmed and Sliced
125g Baby Corn, Halved
1 Whole Garlic, Minced
Salt and Pepper
200g Wide Rice Noodles
75g Baby Spinach, Shredded
Good Handful Coriander, Coarsely Chopped

METHOD

Preheat the oven to 200ºC.
Place Cod on a baking tray and drizzle over 4 tbsp sweet chilli sauce.
Bake for 15 minutes.
Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
Place the pan over a medium heat and bring to a boil.
Add the beans, corn and chilli, return to the boil and cook for one minute.
Now add the garlic, salt & pepper.
Return to a boil and the remove immediately from the heat.
Add the noodles, shredded spinach and coriander.
Stir until everything is immersed, then cover and leave for five minutes.
Scoop the noodles and remaining liquid into two bowls.
Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.

Serve & enjoy.