Description
Quick weeknight dinner!
Flavor-packed noodles with tender mahi-mahi and spring veggies.
Ingredients
Units
Scale
- 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