Crunchy Japanese Fish With Vegetable And Noodle Toss Recipes

CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS

Steps:

• Preheat the oven to 400°F.
• Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain.
• While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17 to 18 minutes, until evenly golden and crisp.
• After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

TOFU-VEGETABLE NOODLE TOSS

Steps:

• Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
• Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
• For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
• Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.