The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sambal Matang Noodles with Crispy Barramundi
Get ready to be whisked off to Indonesia with this fragrant noodle dish. You'll make your own sambal (a flavour powerhouse paste, infused with spices and aromatics), then stir fry with a medley of vibrant veg, wide brown rice noodles and a fiery peanut chilli sauce. Topped with our NEW responsibly-sourced barramundi, grilled to crispy perfection!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 40g sugar snap peas
- 1 carrot
- 1 pak choi
- 2 barramundi fillets (Fish)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 15ml hot honey (honey, chilli extract)
- 1 unwaxed lime
- 90g Tenderstem broccoli
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 617
Protein: 40g
Carbs: 57g
Fat: 26g
Ingredients
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 15ml hot honey (use half) (honey, chilli extract)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g sugar snap peas (use half)
- 1 unwaxed lime (use half)
- 1 carrot (use half)
- 2 barramundi fillets (use half) (Fish)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 90g Tenderstem broccoli (use half)
- 1 pak choi (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 484
Protein: 40g
Carbs: 57g
Fat: 11g
Sambal Matang Noodles with Crispy Barramundi
Get ready to be whisked off to Indonesia with this fragrant noodle dish. You'll make your own sambal (a flavour powerhouse paste, infused with spices and aromatics), then stir fry with a medley of vibrant veg, wide brown rice noodles and a fiery peanut chilli sauce. Topped with our NEW responsibly-sourced barramundi, grilled to crispy perfection!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium saucepan, a grater, 2 small bowls, a large bowl & a sieve
Marinate & grill
- Zest and quarter the lime
- In the large bowl, combine half the tamari, half the hot honey and half the lime zest
- Coat the barramundi in the marinade, then lay skin-side up on the foil-lined baking tray. Drizzle with 2 tsp oil and any remaining marinade, then grill for 18 mins, until cooked
Prep the sambal & veg
- In a small bowl, combine the lemongrass puree, three-quarters of the ginger & garlic paste, remaining hot honey and remaining tamari
- Trim and cut the pak choi into bite-sized pieces. Trim the broccoli. Halve the carrot lengthways, then slice into 1/2cm half-moons. Halve the sugar snaps. Roughly chop the peanuts
Cook the noodles & make the chilli peanut sauce
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain and rinse under cold water
- Meanwhile, in the other small bowl, combine the chilli paste, chopped peanuts, the juice from half the lime, remaining lime zest, remaining ginger & garlic paste, 1 tsp oil and a splash of water. Season with salt and pepper
Bring everything together
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot, broccoli and sugar snaps and cook for 5-6 mins, until soft
- Add the sambal and the pak choi and cook for 1-2 mins, until wilted. Add the noodles and stir until heated through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the noodles between bowls, topped with the barramundi
- Drizzle over the chilli peanut dressing and squeeze over the juice from the remaining lime (or to taste)
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.