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Easy prep
20 minutes

Sesame Cod & Fresh Noodles

with String Peas, Bok Choy & Ponzu-Citrus Sauce

Cooking time

20 minutes




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)
Salt & pepper
Total Fat
18 g
Saturated Fat
3 g
2320 mg
Total Carbs
85 g
16 g
37 g
3 g
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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.
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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.
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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.
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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.
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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.