Dinner comes together quickly in this flavor-packed noodle recipe with asparagus, miso and tender mahi-mahi.
I think one of the best parts is that all the ingredients used in Thai cooking ar pretty interchangeable. I don’t know if I’ve told you guys this but my day-to-day style of cooking usually involves a lot of winging it and using what I’ve already got on hand when I’m missing an ingredient. For that reason, dishes like this are my best friend.
This is one of those meals that you can do in just a few quick steps and alternate working on one part while waiting for another. Those are my favorite kinds because I get bored easily and I like to stay super busy in the kitchen. Plus, when you cook that way it makes the prep time fly by and you’ve got dinner on the table in no time. 
I used gluten free brown rice noodles so this recipe is pretty allergy friendly. I also stuffed it full of spring veggies, but feel free to use different ones if these aren’t your favorites. Basically any kind can be subbed in here.
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Spring Miso Mahi-Mahi Noodles
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Quick weeknight dinner!
Flavor-packed noodles with tender mahi-mahi and spring veggies.
Ingredients
- 1 lbs (454 g) brown rice pad thai noodles
- 1 lbs (454 g) boneless/skinless mahi-mahi, cut into pieces
- 1 tbsp coconut oil
- 1 tbsp toasted sesame oil
- 1 tsp freshly grated ginger
- 3 cloves garlic (minced)
- 1/4 cups (59 ml) soy sauce
- 1 tsp Thai red curry paste
- 1 tbsp freshly squeezed lime juice
- 2 tbsp rice vinegar
- 1 tbsp miso
- 3 tbsp coconut sugar (or dark brown sugar)
- 2 medium zucchini (spiralized (or julienned))
- 1 bunch bok choy (sliced)
- 2 cups (473 ml) fresh sugar snap peas
- roasted cashews
- cilantro leaves
- green onion
- lime wedges
Instructions
- Combine the garlic, ginger, soy sauce, curry paste, lime juice, rice vinegar, miso, and coconut sugar in a large glass bowl and whisk together. Place the fish in the bowl and toss to coat. Allow the fish to sit in the marinade for at least 15 minutes.
- Soak the noodles in boiling water for about 10 minutes, drain and set aside.
- Heat a large skillet over medium-high heat (about 375°F/190°C). Once hot, add the fish and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip and cook until fully done. Remove from pan, pour into a separate dish, cover, and set aside.
- Add sesame oil to the pan along with the bok choy and snap peas. Cook for 3-4 minutes, then add the spiralized zucchini and cook for an additional 1-2 minutes. Pour in any remaining marinade and add the basil and cilantro. Gently stir over heat for another minute.
- Add the noodles and cooked fish and toss together until heated through, about 2 minutes.
- Scoop noodles into serving bowls and top with desired toppings.
Notes
- For a richer flavor, use white miso paste instead of regular miso.
- To prevent the noodles from sticking, toss them with a little oil after draining.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of noodles can I use if I can’t find gluten-free brown rice noodles?
You can substitute with any other type of noodle you prefer, such as egg noodles, whole wheat noodles, or even zucchini noodles for a low-carb option.
How should I adjust the cooking time for the mahi-mahi if I use a different type of fish?
If you’re using a different type of fish, adjust the cooking time based on the thickness of the fillets; generally, cook for about 4-6 minutes per side until the fish flakes easily.
Can I use frozen asparagus in this recipe?
Yes, you can use frozen asparagus; just make sure to thaw and drain it before adding it to the noodle dish to prevent excess moisture.
