|Sea Harvest Crisp & Chunky
|McCain Hawaiian Stir Fry
|rice noodles — soaked in boiling water until soft
|sesame seeds — toasted
|fresh ginger — finely chopped
|garlic clove — finely chopped
|dried chilli flakes — optional
|1 x 440 g tin
|pineapple rings — all of the juice + 3 rings finely chopped
Preheat the oven to 200 ºC.
Place the Crisp & Chunky fillets on a baking tray from frozen and bake until golden and crispy.
Sweet and Sour Sauce
Add the olive oil to a small saucepan over medium heat. Add the ginger and garlic and fry for a minute until fragrant. Add the pineapple juice, rice vinegar, tomato sauce, brown sugar, soy sauce and chilli flakes (if using) to the pot and bring to a simmer.
Mix the cornflour and water together to create a slurry. Add the slurry to the pot, stir in and cook for a minute or two until the sauce thickens. Remove the pot from the heat and stir through the chopped pineapple.
Add a splash of oil to a large frying pan or wok over high heat. Add the McCain Hawaiian Stir Fry Mix and fry for 2-3 minutes until cooked. Toss in some of the sweet and sour sauce and cook for another 2 minutes. Add in the cooked egg noodles and toss to combine and coat.