22. April 2026
Teriyaki & vermicelli stir-fry
🥢 Forget "quick and tasty"—this is a vibrant, deeply satisfying stir-fry built on incredible texture and bold flavour. Imagine tender pieces of fish, beautifully coated in a rich, glossy, and intensely savory-sweet Teriyaki glaze. This sticky richness is perfectly contrasted by a generous bed of light, springy vermicelli noodles that absorb the aromatic pan juices. This is a stunningly wholesome meal, absolutely packed with vibrant, crisp fresh vegetables and dynamic seasonings.
Ingredients (Serves 2)
- 150g rice Vermicelli Noodles
- 1 tbsp Toasted Sesame Oil
- 225g Basa Fillets, cut into 3cm pieces
- Half small red cabbage, shredded
- small amount of finely grated fresh ginger
- 6 tbsp Sun Hee Teriyaki Sauce
- bunch of spring onions, sliced
- fresh parsley
- sea salt & ground black pepper
- lemon wedges
Instructions
- Cover the noodles in boiling water for 5 mins, drain and set aside
- Heat the sesame oil in a large wok and add the fish and fry for 2–3 min, then transfer to a plate.
- Add the cabbage, ginger, teriyaki sauce, half the spring onions and 3tbsp water to the wok then stir-fry for 3 min or until the cabbage wilts.
- Return the fish to the pan and cook for 7 minutes more.
- Remove from the heat, then stir through the remaining spring onions and season with pepper.
- Garnish with parsley and lemon wedges.