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20 minutes

Ginger-Oyster Glazed Cod over Soba Noodles

with Baby Bok Choy & String Peas

Cooking time

20 minutes




690 /serving

When it comes to high performance condiments, oyster sauce deserves a gold medal. Packed with umami, it’s briny and savoury, with a very subtle sweet and sour undertone that quickly adds complexity to anything you choose to put it on. Tonight, you’ll be elevating it further by mixing it into a stir-fry sauce with fresh ginger, and tossing in soba noodles until they’re coated and glossy. Twirl in crisp-tender baby bok choy and string peas, and use the rest of the sauce to baste the beautiful cod which you’ll serve alongside.

We will send you:

  • 2 Cod fillets
  • 170g Baby bok choy
  • 20g Ginger
  • 100g Snow peas (or sugar snap peas)
  • 180g Soba noodles
  • 30g Vegetable demi-glace
  • 30ml Oyster sauce
  • 8.5g Rising Sun spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Cod, Milk, Oyster, Wheat

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
28 g
Saturated Fat
9 g
1720 mg
Total Carb
75 g
7 g
25 g
5 g
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Mise en place
Bring a medium pot of salted water to a boil. Separate the baby bok choy leaves, discarding the stem ends. Snap off and discard the stem ends of the peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Mince the ginger.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 3 to 4 minutes, until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking. In the same pot, heat a drizzle of oil on medium-high. Add ⅓ of the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, cooked noodles, ⅔ of the oyster sauce and 1 tbsp butter (double for 4 portions); season with ⅓ of the spice blend. Cook, 1 to 2 minutes, until the noodles are coated with the sauce. Set aside in a warm spot.
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Sauté the vegetables
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add the baby bok choy and string peas; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the baby bok choy has wilted and the peas are crisp-tender. Add ½ the remaining ginger and continue to cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the cod
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend. Add the cod* to the pan and cook, 2 to 3 minutes on the first side, until partially cooked. Flip the cod; add the remaining ginger, oyster sauce and 1 tbsp butter (double for 4 portions). Continue to cook, spooning the sauce over the cod, 2 to 3 minutes, until golden brown and cooked through.
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Plate your dish
Divide the finished noodles between your bowls. Top with the sautéed vegetables and glazed cod. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.