Last month I shared a recipe for Pan-Seared Lemon Pepper Cod over Fresh Mint Pea Puree from professional distance runners Ryan and Sarah Hall. But that husband and wife team has another seafood recipe up their athletic sleeves. This soba noodle stir fry with a miso-teriyaki sauce and sauteed halibut is packed with protein and healthy vegetables, but rich in flavor.
This recipe with photo for soba noodle stir fry was shared with us by www.wildalaskaseafood.com.
Ryan, a two-time Olympian and holder of the U.S. half-marathon record, favors fish like halibut for its lean protein and high level of anti-inflammatory omega-3s for aiding in muscle-building and recovery. Sara Hall, a marathon runner, U.S. national champion and World Team member, likes her seafood paired with simple-to-digest carbs. This soba noodle stir fry recipe easily satisfies both of their demands.
If you can’t find soba noodles that meet your dietary needs, feel free to swap in ramen, rice noodles, or your pasta of choice.
Special Diet Notes: Soba Noodle Stir Fry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and pescatarian.
- 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
- Prepare the noodles according to the package directions, if needed.
- 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.
- 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.
- 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.
- Transfer the fillets to a plate and cover to keep warm.
- 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.
- 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.
- 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.