- 3 tablespoons gochujang spicy miso sauce
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 8 ounces rice ribbon noodles
- 2 tablespoons olive oil, divided
- 1 c. coarsely shredded carrots
- 1 c. sliced yellow bell peppers
- 2-4 baby bok choy, depending on size
- 4 (5- to 6-oz.) tilapia fillets
- ¼ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter
Whisk together the gochujang sauce, soy sauce and half of the garlic in a small bowl; set aside.
Cook noodles according to the package directions. Drain; reserving ¼ cup of the pasta water. Return the noodles to the saucepan; cover to keep warm.
Meanwhile, heat a large skillet over medium heat. Add half of the olive oil, carrots, yellow peppers, and bok choy (slice into halves or quarters depending on their size); stir fry for 2-3 minutes or until bok choy is slightly softened. Add the remaining garlic; cook for 1-2 minutes or until golden brown, stirring frequently. Transfer to a medium bowl; keep warm.
Pat the tilapia fillets dry with paper towels. Season both sides with salt and black pepper.
Heat the remaining olive oil in same large skillet over medium heat. Add the fillets to skillet. Cook for 2-3 minutes or until fillets begin to brown, turning halfway through. Drizzle each fillet with 2 teaspoons of the gochujang mixture; turn the fillets over. Add the butter to the skillet; cook for 1-2 minutes or until the tilapia is fully cooked. Remove from the heat.
Meanwhile, stir the remaining gochujang mixture and the reserved pasta water into the cooked noodles in the saucepan. Stir in the cooked vegetable mixture. Cook over medium heat for 1-2 minutes or until heated through, stirring frequently.
Divide noodle mixture among 4 serving bowls. Top with the cooked tilapia and serve!
- Yields: 4 servings
- Preparation Time: 30 minutes