Preparation Instructions
COOK FISH: Prepare Morey’s Tilapia Sweet Chili Fillets according to package directions.
PREPARE VEGETABLES: While the Tilapia is cooking according to package directions, heat oil in a sauté pan over medium. Add minced ginger and garlic and cook for 1 minute. Add snap peas and bell peppers and cook for 2-3 minutes, until softened. Stir in 1 tablespoon of sweet chili sauce. Remove vegetables and set aside. Add 2 Tablespoons of water, remaining 1 tablespoon of sweet chili sauce and red cabbage, cooking until red cabbage is wilted, then remove cabbage and set aside.
TO SERVE: Add the remaining sweet chili sauce, soy sauce and cooked noodles to the pan. Toss to coat and heat through until the noodles start to caramelize. Divide the noodles on 2 plates, arrange the cooked Tilapia on top and add the vegetables on the side. Garnish with green onions, cilantro, sesame seeds, a squeeze of lime and extra sweet chili sauce.
Ingredients
- 1 Package Morey’s Sweet Chili Tilapia, prepared according to package directions
- 6 ounces cooked Udon noodles, or other favorite Asian style noodle
- 2 tablespoons coconut, avocado or olive oil
- 1 cup snap peas, sliced vertically in half
- ½ of red bell pepper, thinly sliced
- ½ of yellow bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 tablespoons water
- 1 tablespoons minced fresh ginger
- 2 cloves of garlic, minced
- 2/3 cup + 2 Tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 2 green onions, sliced
- 2 tablespoons cilantro, chopped
- 1 tablespoons sesame seeds
- Lime wedges
Prep Time
15 min
Cook Time
15 – 20 minutes
Serving Size
2
Drink Pairings
Sauvignon Blanc or Pinto Grigio
Mango lemonade, Coconut Water, Iced Tea
Lager
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