Cod & Shrimp Noodle Stir Fry

Cod & Shrimp Noodle Stir Fry


  • 3/4 Bag of Angel hair noodles boiled, strained and allowed to cool

  • 1/4 cup of diced sweet red chilies

  • 1 Tablespoon thinly sliced or minced lemongrass (optional)

  • Salt to taste

  • 4 Tablespoons of Coconut Oil

  • 1 Tablespoon of minced Ginger

  • 1 Tablespoon of minced Garlic

  • 3 eggs beaten

  • 1 lb Shrimp ; cleaned and deveined

  • 1 cup Codfish, cut into 1/2 inch cubes

  • 4 Tablespoons EssieSpice Mango Chili Medley

  • 3 Tablespoons thinly sliced shallots

  • 3 Tablespoons thinly sliced scallions

  • 2 medium Carrots, sliced thin

  • 1 bunch of Bok choy

  • 2 Tablespoons of Soy Sauce


  1. Season the shrimp and fish with a dash of Soy sauce and One tablespoon of EssieSpice EssieSpice Mango Chili Medley and set aside

  2. Scramble eggs in a frying pan with a bit of oil. Don’t overcook since it’ll be cooked again later with stir fry. Once done, set aside

  3. In a large wok, on medium to high heat, pan fry the shrimp and fish with a tablespoon of Coconut oil for about 2 minutes and set aside

  4. Now add an additional tablespoon of coconut oil to the pan, stir fry scallions, shallots, ginger, garlic, and lemongrass.

  5. Stir continuously, then add carrots and allow to cook for about a minute to soften the carrots a bit. Then add sweet corn and bok choy

  6. Add sweet red peppers and a bit of salt. Add the rest of the EssieSpice EssieSpice Mango Chili Medley

  7. Then add noodles back to the mixture. Add eggs and the soy sauce

  8. Finally add the cooked Cod and shrimp and allow to cook together for another 2 minutes and serve.

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