Fish And Peanut Noodles

• 1 None red pepper, seeded and thinly sliced
• 1 None onion, thinly sliced
• 1 piece (1 inch) ginger, peeled and grated
• 2 cloves garlic, crushed
• 1 None long red chili pepper, thinly sliced
• 1 lb boneless skinless firm fish fillets, sliced
• 3 None baby bok choy, leaves separated
• 3 cups shredded Chinese cabbage
• 1 cup bean sprouts
• 1 pkg (16 oz) Chinese egg noodles
• 1/4 cup soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp sherry
• 2 tbsp roasted peanuts
• None None Cilantro leaves and lime wedges, to serve

1. Heat a wok on medium heat. Spray with no stick cooking spray. Stir-fry pepper, onion, ginger, garlic and chili pepper for 1-2 mins, until beginning to soften.
2. Add fish and stir-fry for 2-3 mins, until just cooked. Stir in bok choy, cabbage and bean sprouts. Stir-fry for 1-2 mins, until beginning to wilt.
3. Add noodles, sauces and sherry. Stir-fry for 2-3 mins, or until noodles are heated through. Sprinkle with peanuts and cilantro. Serve with lime wedges.

red pepper, onion, ginger, garlic, long red chili pepper, fish, baby bok choy, shredded chinese cabbage, bean sprouts, egg noodles, soy sauce, sweet chili sauce, sherry, peanuts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35079 (may not work)