Teriyaki fish & vermicelli stir-fry

Ingredients

• 150g rice vermicelli noodles
• 1 tbsp toasted sesame oil
• 550g white fish fillets, cut into 3cm pieces
• Half small red cabbage, shredded
• ⅓ cup finely grated fresh ginger
• 6 tbsp teriyaki sauce
• bunch of spring onions, sliced
• fresh parsley
• 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 1 min more.
• Remove from the heat, then stir through the remaining spring onions and season with pepper.
• Garnish with parsley and lemon wedges.