Miso Halibut with Soba Noodle Stir-Fry
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 12-ounce package prepared soba noodles (or gluten-free Asian noodles)
  • 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
  • 3 tablespoons sesame oil, divided
  • 2 cups roughly chopped bok choy
  • 1½ cups sugar snap peas
  • 1 cup sliced mushrooms
  • ½ cup chopped green onion
  • 1 cup water
  • ¼ cup miso
  • ¼ cup teriyaki sauce
  1. Prepare the noodles according to the package directions, if needed.
  2. If frozen, rinse the ice glaze from halibut under cold water. Pat dry with a paper towel. Brush both sides of halibut with half of the sesame oil.
  3. Heat a large, nonstick skillet or wok over medium-high heat. Add the fish and cook, uncovered, for about 3 to 4 minutes, or until browned. Shake pan occasionally to keep fish from sticking.
  4. Turn the halibut over, reduce the heat to medium and cover. Cook for 5 to 7 minutes for frozen halibut or 2 to 3 minutes for fresh/thawed fish, or until the fish is opaque throughout.
  5. Transfer the fillets to a plate and cover to keep warm.
  6. Wipe out the skillet/wok with paper towel. Add the remaining sesame oil. Turn the heat up to medium-high then add the bok choy, snap peas, mushrooms and green onions. Stir fry until just cooked, about 2 to 3 minutes. Stir in the noodles, turn off the heat, and cover to keep warm.
  7. In a saucepan, whisk the water, miso, and teriyaki sauce until smooth. Bring mixture to boil then reduce heat to a simmer and cook 1 minute.
  8. Stir the sauce into warm noodle-vegetable mixture. To serve, divide and portion the noodle mixture into 4 bowls or plates. Top each with a cooked halibut fillet.
Nutrition Information
Calories: 571 Fat: 15g Saturated fat: 2g Carbohydrates: 71g Sodium: 1643mg Fiber: 7g Protein: 38g Cholesterol: 56mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soba-noodle-stir-fry-halibut