Sesame Cod & Fresh Noodles
with String Peas, Bok Choy & Ponzu-Citrus Sauce
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
This thoroughly satisfying plateful of noodles topped with perfectly pan-cooked cod is so tasty, it will impress everyone around the table. And all in record time! The sauce is the star here, mixing the enticing flavours of fresh-squeezed orange juice with umami notes of ponzu, onions and ginger (not to mention our custom blend of Japanese-inspired spices) to add an exotic fragrance to the meal. Serve, sit back and soak up the praise.
We will send you:
- 2 Cod fillets
- 25g Sliced red onions
- 15ml Ginger paste
- 1 Orange
- 100g Snow peas (or sugar snap peas)
- 200g Sliced bok choy
- 225g Fresh Shanghai noodles
- 45ml Ponzu lime sauce
- 3g Black & white sesame seeds
- 5g Brown sugar
- 13g Tokyo Street Food spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)
Contains: Eggs, Cod, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper
Total Fat
18 g
Saturated Fat
3 g
Sodium
2320 mg
Total Carbs
85 g
Sugars
16 g
Protein
37 g
Fibres
3 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles; drizzle with oil to prevent sticking and set aside in a warm spot.
Cook the cod
While the noodles boil, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod dry with paper towel; season with ½ the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the onions and ginger; season with the remaining spice blend. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the snow peas and bok choy; sauté, stirring occasionally, 1 to 2 minutes (3 to 4 minutes for 4 portions), until the snow peas are crisp-tender and the bok choy have wilted.
Make the sauce & combine the noodles
Juice the orange. In a small bowl, combine the orange juice, ponzu sauce and brown sugar. To the pan of vegetables, add the ponzu-orange sauce. Cook, stirring frequently, 1 to 2 minutes, until the sugar has dissolved; season with S&P to taste. Add the cooked noodles and toss well to combine.
Plate your dish
Divide the finished noodles between your plates. Top with the cod. Garnish the cod with the sesame seeds. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
