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Cod Fish and Udon Noodles

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Cod Fish and Udon Noodles

 

Tired of the same meals night after night? -  Try this simple but hearty hot meal of wild caught Alaska cod served on udon noodles that have been cooked with bok choy, mushrooms and garlic in a flavorful sauce.  This dish I put together with my son is as good as the udon bowls I have eaten in Japan.  It’s a winner!

 

 

1-Cod%20Fish%20amp%20Udon%20Noodles_zpsl

 

 

This recipe fed 3 people generously with some left over.

 

Ingredients:

 

  • 1.5 pounds cod fish
  • 12 oz dried udon noodles
  • 1.5 lbs bok choy – stem removed and coarse chopped
  • 8 oz mushrooms sliced
  • 2 toes garlic minced
  • 1 cup reduced sodium chicken stock
  • Togarashi Japanese chili pepper based seasoning blend or equivalent (see below)

 

The Sauce (mix well the following):

  • 7 Tbs low sodium soy sauce
  • 3 tsp sesame oil
  • 3 tsp mirin
  • 1 tsp sugar  (add up to 1/2 tsp more at end if needed)
  • Couple of pinches of powdered ginger

 

The Picture Gallery (cooking details are below)

 

Chicken Stock and the Sauce Mix

2-Chicken%20Stock%20amp%20Sauce_zpsmtkzp

 

Chopped Bok Choy

3-Chppped%20Bok%20Choy_zpskl5ygb0k.jpg

 

Mushrooms & Garlic

4-Mushrooms%20amp%20Garlic_zpswbcsvdlx.j

 

Boiling the Noodles

5-Boiling%20the%20Udon_zpsbpthev97.jpg

 

Cooked Udon, Drained & Rinsed

6-Cooked%20amp%20Rinsed%20Noodles_zps5jl

 

Veggies, Broth, & Sauce Getting to Know Each Other

7-Veggies%20Broth%20amp%20Sauce_zpsbvbcw

 

Final Udon and Veggies Mix  - Ready to be Served

8-Final%20Mix_zps2yqcez2g.jpg

 

Seasoning the Cod

10-Seasoned%20Cod_zpshzr2fow0.jpg

 

The Pan Sauteed Cod

9-Pan%20Fried%20Fish_zpslswvddgi.jpg

 

 

The Cook

 

Boil udon noodles according to package directions but cook only until “al dente”. Drain and do a quick rinse to remove excess starch and reserve noodles for later.

 

Rinse and dry fish.  Rub with sesame oil.  Season fish with Japanese tograshi seasoning or alternatively with a cajun seasonng blend or equivalent.  Cook fish in hot pan in light layer of cooking oil until outside is crusty and fish is just cooked to 145 degrees internal.  Remove to plate and place in warm oven. . If some of the fish sticks in the pan and breaks apart - no worry -  scrape out the crispy bits and fish pieces and add them to the fish plate.  They are excellent sprinkled on the udon.

 

In a large wok or suitable pot using high heat add a tablespoon or two of cooking oil and bring it up to temperature   Add bok choy and mushrooms along with the garlic and stir fry on high heat for a couple of minutes until bok choy turns a nice color and it and the mushrooms are getting their initial cook. Add the broth and the sauce and bring to boil.  Reduce heat to low and let simmer until all flavors are well incorporated. 

 

Add reserved noodles to pot and raise heat.  Stir gently to mix well and cook for about a minute.  The starch from the noodles will add some thickening to the sauce and a lot of the sauce will be absorbed by the noodles.  Some sauce will remain.  Taste and if necessary adjust flavor by adding suitable portions of any of the the sauce ingredients you might wish.  For example, I added an extra teaspoon of sesame oil, an additional squirt of mirin and 1/4 tsp more sugar to get it just right.

 

Immediately serve the udon in a bowl and add warm cod fish pieces on the top.  Offer additional togarashi seasoning to sprinkle on the dish if desired.  The cod can be eaten from the top of the noodles or if desired flaked into the noodles.

 

Break out the chop sticks, pour a Japanese beer and enjoy!

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Thanks for telling us AND showing us how to make a simple but deliciously different meal. Might have to make this for my Thursday fish day meal if I can find some decent cod.

 

Or any any nice fish you prefer.  It will be good regardless.  

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