Thai Fish Noodle Bowl
For The Sweet Chili Lime Dressing:
2 cloves garlic, minced
3 tablespoons honey
1 tablespoon fish sauce
1/4 cup freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon chili sauce
For The Noodle Bowl:
4 ounces of round Udon noodles
1 15-ounce package Gorton's "Go Saucy!" Sweet Chili fish tenders
10 ounces snap peas
3 carrots, julienned or shredded
1 English cucumber, thinly sliced and quartered
1 red pepper, julienned
1/3 cup crushed peanuts, plus 2 more tablespoons for garnish
1/2 cup rough-chopped cilantro
Preheat oven to 425F.
In a small bowl, whisk together all ingredients for the Sweet Chili Lime Dressing, and set aside.
Cook noodles as per directions and give them a good rinse in cold water to stop them from cooking any further.
Bake fish tenders for 18 minutes, until perfectly crispy and golden. Then toss with Sweet Chili sauce packets included in the box.
In a large bowl, combine noodles, snap peas, carrots, cucumber, pepper, 1/3 cup of peanuts, and sweet chili lime dressing.
Place noodle/veggie mixture into bowls, top with fish tenders, and garnish with cilantro leaves and crushed peanuts.