Miso Baked Cod with Noodles

Prepare 10 minutes + marinating | Cook 15 minutes | Serves 2



  • 2 cod fillets
  • 1 tbsp vegetable oil
  • 2 tbsp MamaLan’s Miso Sauce
  • 30g ginger, grated
  • 1 tbsp light soy sauce
  • Juice of 1/2 lemon


  • 300g ready noodles (cooked)
  • 20g ginger, grated
  • Red chilli slices
  • A handful of sugar snap peas
  • 1 tbsp light soy sauce
  • 1 tbsp vegetable oil
  • Salt to season


  1. Marinate the cod with the other cod ingredients for 10 minutes. Meanwhile pre-heat the oven to 200C (400F).
  2. Cook the noodles according to the instructions.

Cooking Instructions

  1. Bake the marinated cod fillets for around 15 minutes or until juices run clear from the thickest part of the cod.
  2. Heat vegetable oil in a pan over a medium heat, add ginger, half the chilli and stir-fry for 30 seconds.
  3. Add the sugar snap peas, stirring for 2 minutes until cooked.
  4. Add the cooked noodles, light soy sauce, and stir fry for 1 more minute.
  5. Serve the miso cod on top of the bed of noodles and sprinkle with the remaining chilli slices. Perfect for any day of the week.

Vegan Alternative
Using a good quality Tofu, such as ‘Organic Tofoo Naked Tofu, add ½ to 1 tsp salt and follow the recipe.

Soba noodles, which have a rich, earthy taste work particularly well with the cod, miso and chilli.