Crispy Crumbed Fish Yakisoba with Sesame Mayo

Steps

1. Bring a large pot of salted water to the boil.
2. Slice onion and bok choy. Cut broccoli into florets. Cut carrot in half and thinly slice. In a small bowl, mix sesame oil and mayo. Set aside separately.
3. Pat fish dry and cut any larger pieces in half. Season with salt and pepper. In a medium bowl, toss fish with plain flour and add egg and milk. Toss to coat well. Place breadcrumbs in another bowl. Place fish into the crumbs, turn to coat each piece well and place on a plate or tray. Set aside.
4. Use hands to separate noodles. Place noodles in pot of boiling water, stir to separate strands and cook for 5 minutes, until just tender. Drain well and return to pot and drizzle with oil to prevent sticking.
5. Heat oil in a large fry-pan or wok on high heat. Stir-fry onion, carrot and broccoli for about 5 minutes and add bok choy and cook a further 2 minutes, until tender. Season to taste with soy sauce.
6. Add cooked veggies to pot with noodles. Toss well with teriyaki sauce and set aside, covered to serve.
7. Heat oil in another large fry-pan on medium-high heat and cook fish, in batches for about 3 minutes each side, until golden and cooked through. Add more oil between batches.
8. Yakisoba with fish and sesame mayo. Sprinkle with sesame seeds.