lunch

Vietnamese-Inspired Stir-Fried Seatrout with Rice Noodles and Scallion Oil

Name: Vietnamese-Inspired Stir-Fried Seatrout with Rice Noodles and Scallion Oil
Ingredients: 322.8 g Fish, seatrout, mixed species, raw; 79.3 g TRADITIONAL PHO RICE NOODLES 100% ORGANIC HEIRLOOM RICE; 66.1 g Beans, snap, green, raw; 44.1 g Onions, spring or scallions (includes tops and bulb), raw; 132.2 g CHERRY TOMATO PASSATA

Nutrition

676

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Fish, seatrout, mixed species, raw322.8 g

TRADITIONAL PHO RICE NOODLES 100% ORGANIC HEIRLOOM RICE79.3 g

Beans, snap, green, raw66.1 g

Onions, spring or scallions (includes tops and bulb), raw44.1 g

CHERRY TOMATO PASSATA132.2 g

Instructions

Soak the rice noodles in warm water for 15 minutes until pliable, then drain thoroughly.

In a wok over high heat, sear the seatrout fillets until the edges are golden and the flesh flakes easily with a fork; remove and set aside.

Add a splash of water to the wok to deglaze, then toss in the green beans and chopped scallion whites, stir-frying until vibrant and tender-crisp.

Pour in the cherry tomato passata and bring to a gentle simmer, seasoning with a dash of rice vinegar to brighten the acidity.

Gently fold the drained rice noodles and the flaked seatrout into the sauce, tossing carefully for 1-2 minutes until everything is well-coated and steaming hot.

Plate in a wide bowl, garnishing with the remaining fresh scallion greens for a sharp, fresh finish.