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Home ยป Asian Noodle Bowls with Sesame Fish, Cucumber and Radishes {GF, DF}

Asian Noodle Bowls with Sesame Fish, Cucumber and Radishes {GF, DF}

Last Updated on April 5, 2019 By Vicky 5 Comments

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A simple 30 minute Asian noodle bowls made with thin rice noodles, sesame seed crusted white fish fillets, and cucumbers and radishes in matchsticks. A perfect weeknight dinner meal. Gluten Free and Dairy Free.ย 

Asian noodle bowls with sesame crusted fish, cucumbers and radishes

 

D and I spent 8ย straight months in Asia. It was our first continent on our 2 year backpacking trip back in 2012 and once we set foot in Japan, in September we didn’t leave Asia until the following May.

One thing that made that looong stay in Asia easy? An abundance of insanely delicious Asian food. I love Asian food – love love love it. Asian noodle bowls are the best if you ask me (and if you’re on the hunt for more, check out my vegan Asian noodles with carrots and tahini, and vegan Asian sesame noodles with cucumbers and herbs). Ultimate comfort food right there. Asian soups, sushi, marinated chicken/fish, you name it, I love it. Those flavor profiles were just made for me.

I’m currently traveling around South America, and while the food in Colombia has pleasantly surprised me it is still no Asian food for me.

So, when I’ve got my own kitchen to cook with, you’ll find me making Asian food, to kick that craving, pretty often.

Digging into Asian Noodle Bowls with Sesame fish and veggies

I made the mistake of buying hoisin sauce at the supermarket first. I don’t know if it was something specific about the brand that I bought, or if I just forgot that I don’t like hoison sauce, but it wasn’t good. Too sweet. Wayyyy too sweet – don’t want that coating my Asian noodle bowls.

Oyster sauce is where it’s at (and best of all you can find a similar taste profile in a vegan version – mushroom sauce – yay). Oyster sauce, a bit of tamari, sesame oil and chili garlic sauce is all you need for a sauce base.

Sesame seeds are the best aren’t they? Too good to just be sprinkled on a dish. I want more sesame flavor. A want my fish dredged and coated in a generous layer of roasted sesame seeds.

A brilliant move if you ask me. The simplicity in this recipe is what makes it one of my new favorite meals. Coat and cook the fish, while in the meantime you soak the noodles and chop the cucumber and radishes. Once the fish is cooked the noodles get a quick stir fry with the sauce, before adding in the veggies and that’s it. Dinner is ready. 30 minutes or less I tell you.

I loved every bite of this dish. The lightly crisped up spicy noodles absorb the sauce and are balanced out with tender firm white fish and crunchy veggies.

Big bite of Asian noodle bowls with sesame crusted fish

4.5 from 2 votes
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Asian Noodle Bowls with Sesame Fish, Cucumber and Radishes {GF, DF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A simple 30 minute Asian noodle bowls made with thin rice noodles, sesame seed crusted white fish fillets, and cucumbers and radishes in matchsticks. A perfect weeknight dinner meal. Gluten Free and Dairy Free.

Course: Dinner
Cuisine: Asian, gluten free, Healthy
Servings: 4
Calories: 370 kcal
Author: Vicky Berman
Ingredients
  • 1 pound firm white fish fillets I used sea bass
  • salt/pepper to taste
  • 1/4 - 1/2 cup sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced ginger
  • 8 ounces thin rice noodles
  • 2 tablespoons oyster sauce
  • 1 tablespoon gluten free tamari
  • 1-2 teaspoons chili garlic sauce depending on desired spice level
  • 1-2 teaspoons sesame oil
  • 1 large cucumber peeled and cut into matchsticks
  • 8 radishes cut into matchsticks
  • additional sesame seeds for garnish
Instructions
  1. Soak rice noodles in water for 5-10 minutes.
  2. Heat pan over medium-high heat and add oil.
  3. Season fish with salt/pepper and dredge fish in sesame seeds, pushing down on the fish to make sure they stick.
  4. Cook fish in pan until browned and cooked through on both sides, 4-6 minutes per side. Remove.
  5. Add minced ginger to the pan and cook until aromatic (1 minute). Add noodles, and cook for 1-2 minutes.
  6. Add oyster sauce, tamari, chili garlic sauce and sesame oil. Mix, until thoroughly incorporated.
  7. Add cucumber and radishes and mix.
  8. Serve noodles topped with fish and sprinkled with sesame seeds.
Nutrition Facts
Asian Noodle Bowls with Sesame Fish, Cucumber and Radishes {GF, DF}
Amount Per Serving
Calories 370 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 56mg19%
Sodium 726mg32%
Potassium 387mg11%
Carbohydrates 48g16%
Fiber 1g4%
Protein 25g50%
Vitamin C 1.2mg1%
Calcium 24mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Rebecca @ Strength and Sunshine says

    March 10, 2016 at 8:37 am

    I think I’ll have to make the salmon I have for tonight this way!!

    Reply
    • Vicky says

      March 17, 2016 at 9:37 pm

      Hope you got to make it and enjoyed it !!

      Reply
  2. Rach's Recipes says

    March 12, 2016 at 9:59 am

    This is such a great idea! I love spicy Asian dishes. Do you think Sriracha sauce would go well with the fish? Can’t wait to make it!

    Reply
    • Vicky says

      March 17, 2016 at 9:41 pm

      I am sure Sriracha would be perfect here! I just didn’t have any on hand otherwise I would have been adding it for sure!

      Reply
  3. Allison says

    February 24, 2018 at 10:22 am

    5 stars
    YUM – would love to try making this!

    Reply

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