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    You are at:Home»Dairy-Free Recipes»Miso Soba Noodle Stir Fry with Halibut

    Miso Soba Noodle Stir Fry with Halibut

    4
    By Alisa Fleming on September 30, 2016 Dairy-Free Recipes, Entrees

    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.

    Miso Soba Noodle Stir Fry with Halibut (Dairy-free, optionally Gluten-free Recipe by professional athletes)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.

    Miso Soba Noodle Stir Fry with Halibut (Dairy-free, optionally Gluten-free Recipe by professional athletes)

    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.

    5.0 from 1 reviews
    Miso Halibut with Soba Noodle Stir-Fry
     
    Print
    Prep time
    15 mins
    Cook time
    17 mins
    Total time
    32 mins
     
    Author: Hall kitchen
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Pingback: Spicy Jambalaya Pasta Recipe: A Dairy-Free Roasted Sheet Pan Dinner

    2. Gem (Breakfast and salads) on October 2, 2016 9:27 pm

      Woo… I have never tried stir-fried soba. Only in soup form. This looks delicious and easy!

      Reply
    3. Afya Njema on October 2, 2016 1:06 am

      Thanks for sharing this lovely recipe. Ill have to try it out for my family

      Reply
    4. Chrissa - Physical Kitchness on September 30, 2016 10:54 pm

      Now THAT is a fish filet! This dinner looks restaurant-quality. But totally easy enough to make at home. Love this!

      Reply

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