1. Peel the ginger by scraping with a spoon. Slice and cut into fine strips. 2. Steam the bream and prawns, scallops in a basket. 3. Cook noodles in boiling salted water. Place in a large serving bowl. 4. Meanwhile bring stock to the boil with sliced shitaki mushrooms, spring onions, add the bok choy, coriander and ginger. Season with salt. 5. Arrange fish and cabbage on noodles and pour over the stock. NOTES : Chef:Paul Heathcote
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 52 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 148.7mg||46 %|
|Sodium 1148.5mg||40 %|
|Potassium 506mg||13 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 79.6g|
|Protein 30.5g||44 %|
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Calories per serving: 513
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