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Easy prep

Sesame Haddock & Fresh Noodles

with Snow Peas, Bok Choy & Ginger-Citrus Sauce

Cooking time

20 minutes




620 /serving

This thoroughly satisfying plateful of noodles topped with perfectly flaky fish is so tasty, you’ll want to impress guests with it. And it’s so quick to make! The sauce is the star here, mixing the delightful flavours of fresh-squeezed orange juice with ponzu, onions and ginger, not to mention our custom spice blend, to add incredible fragrance to the whole meal. Serve, sit back and soak up the praise.

We will send you:

  • 2 Haddock filets
  • 25g Sliced red onions
  • 15ml Ginger paste
  • 1 Orange
  • 100g Snow peas (or sugar snap peas)
  • 100g Sliced bok choy
  • 225g Fresh Shanghai noodles
  • 45ml Ponzu lime sauce
  • 3g Black & white sesame seeds
  • 5g Brown sugar
  • 13g Sesame haddock & fresh noodle spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Haddock, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
12 g
Saturated Fat
2 g
2190 mg
Total Carbs
88 g
18 g
39 g
4 g
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Cook the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the boiling water. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the haddock
While the noodles cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with ½ the spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the onion and ginger; season with the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the snow peas and bok choy; cook, stirring occasionally, 1 to 2 minutes, until the snow peas are crisp-tender and the bok choy has wilted.
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Make the sauce
Juice the orange. In a small bowl, combine the orange juice, ponzu sauce and brown sugar. To the pan of vegetables, add the orange juice mixture. Cook, stirring frequently, 1 to 2 minutes, until the sugar has dissolved; season with S&P to taste. Add the cooked noodles and toss to combine.
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Plate your dish
Divide the finished noodles between your plates. Top with the haddock. Garnish the haddock with the sesame seeds. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.