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COD WITH SOBA NOODLES IN SPICY TOMATO BROTH

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 4 japanese buckwheat noodles ounces soba
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons minced garlic
  • 6 about 4 ounces each small cod fillets
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 2 teaspoons soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon Culinary Circle Toasted Sesame Oil
  • 4 cups thinly sliced napa cabbage
  • 1/4 cup chopped green onions
DIRECTIONS

Cook soba noodles according to package directions; cool and set aside.

Heat vegetable oil in large skillet over medium-high heat. Saute ginger and garlic about 30 seconds or until fragrant.

Season cod with salt and pepper. Add cod to skillet and cook about 2 minutes per side or until lightly browned.

Stir in undrained tomatoes, broth, soy sauce and red pepper flakes. Bring mixture to a boil. Reduce heat to low, cover and simmer 20 minutes or until cod flakes easily with fork. Gently remove cod from skillet; set aside.

Add lime juice, basil, cilantro, sugar and sesame oil to skillet; stir to combine. Add cabbage and reserved soba noodles. Simmer, uncovered, 1 to 2 minutes, or until cabbage is tender.

Divide noodle mixture among 6 serving bowls; top each with piece of cod. Ladle additional broth over cod and noodles. Garnish with green onions. Serve immediately.