Serves 3

400g/1 tilapia – scaled, gutted and cleaned

3x 200g packets udon
120g chinese mustard leaves, slice into centimetre ribbons
10g sawtooth, finely sliced
20g/2 stalks spring onions, finely sliced
10g thai basil, finely sliced
1 bulb/25g shallot, diced

4 tbsp fish sauce
1 birds eye chilli, finely chopped
2 tbsp honey
1 tsp chilli oil
juice of half a lime

Tilapia Fried Udon Noodles With Chinese Mustard Leaves


This is a quick and healthy meal. Prep all your ingredients while the fish is cooking. Frying the noodles should take about 5-7 mins from start to finish. You can use any fish you desire but cooking times may vary. Sea bream/ bass fillets will only take 2 mins on each side. Alternatively, go without the fish, its delicious as a vegetarian dish. If you can’t get Chinese mustard leaves, use cabbage, pak choi, watercress, choi sum, sugar snap peas, etc


Fry the tilapia over a medium heat for 12 minutes on each side, until the skin is crisp and the fish is cooked through.

In a small bowl mix together the ingredients for the sauce. Prep all the ingredients for the noodles.

Then add 2tbsp of oil and shallots to a separate large frying pan and cook on medium heat for 2 minutes until they are soft.

Break up the noodles and add to the shallots stirring well for about 3 minutes.

Pour the sauce over the noodles and toss to cover well.

Add the ribbons of Chinese mustard leaves and chopped spring onions to the noodles.  Fry for a further 2 minutes stirring constantly until the mustard leaves wilt.

Turn off the heat and fold in the sawtooth and thai basil to the noodles.

Flake the cooked fish being careful to avoid any bones.

Serve the noodles with the fish scattered over the top.


With thanks to Jenny Brown for ghost writing while I am cooking