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Sweet chilli cod with mango noodles

Sweet chilli cod with mango noodles


Add diced mango to your spicy noodles for a fruity twist

  • Feeds 2 Feeds 2
  • Ready in 22 minutes

Each serving contains

  • Energy
    1383kj 328kcal
  • Fat
    Low 12%
  • Saturates
    Low 7%
  • Sugar
    Low 12%
  • Salt
    High 12%

% of adult’s reference intake | Carbohydrates per serving : 35g


  • 2 x 125g Co-op cod fillets
  • 250g pack Co-op cooked rice noodles
  • 1 spring onion, finely sliced
  • 1/2 small mango, stoned, peeled and cut into small cubes
  • 1 small red chilli, deseeded and finely chopped (optional)
  • 1 tbsp fresh tarragon, chopped, or 2 tsp dried
  • 125g bean sprouts
  • 1 tbsp salted peanuts, roughly chopped (optional)
  • Serve with lime wedges and extra chopped chilli
  • For the marinade/dressing:
  • 3 tbsp Co-op sweet chilli sauce
  • 1 tsp fish sauce
  • 1 tbsp vegetable oil
  • Zest and juice of 1/2 lime


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. To make the marinade and dressing, whisk the sweet chilli sauce, fish sauce, vegetable oil, lime zest and juice together with a fork in a small bowl
  3. Transfer 1/4 of the mixture to another bowl and brush over the cod fillets
  4. Place the fillets on a non-stick baking sheet and cook in the oven for 10-12 minutes, until the fish is just cooked through and flakes easily
  5. Meanwhile, in a large bowl, combine the rice noodles, spring onion, mango, chilli (if using), tarragon and bean sprouts. Drizzle over the remaining marinade and toss together
  6. Divide the noodle salad between two plates, top each one with a cod fillet and sprinkle over the chopped peanuts, if using
  7. Serve immediately with extra lime wedges, and chilli for those who like it spicy

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