Colorful Noodle Stir-Fry with Firm White Fish and Vibrant Vegetables

1.Cook the noodles according to package instructions until al dente. Drain, rinse under cold water, and set aside.

2.Pat the fish fillets dry and cut into bite-sized pieces. If desired, lightly toss the fish with cornstarch and a pinch of salt for a crispier texture.

3.Heat 1 tablespoon of vegetable oil in a large non-stick wok or skillet over medium-high heat. Add the fish pieces and cook for 2-3 minutes per side, until golden and just cooked through. Remove from the pan and set aside on a plate.

4.Add the remaining 1 tablespoon of oil to the pan. Stir-fry the garlic and ginger for 30 seconds until fragrant.

5.Add the carrot, zucchini, eggplant, and green asparagus. Stir-fry for 4-5 minutes, until the vegetables are crisp-tender and lightly browned.

6.Add the beetroot and toss gently to combine, cooking for 1 more minute. (The beetroot will add vibrant color—stir gently to avoid staining all the vegetables.)

7.In a small bowl, mix the soy sauce, oyster sauce, sesame oil, black pepper, and 2 tablespoons of water. Pour this sauce over the vegetables and toss to coat evenly.

8.Add the drained noodles and cooked fish back into the pan. Gently toss everything together for 2-3 minutes, ensuring the noodles and fish are heated through and coated in the sauce. Taste and adjust seasoning with more salt or pepper if needed.

9.Transfer to serving plates. Garnish with sliced spring onions, toasted sesame seeds, fresh cilantro leaves (if using), and serve with lime wedges on the side.