Crispy Catfish Shoyu Ramen with Yu Choy & Fresh Ramen Noodles

Crispy Catfish Shoyu Ramen

with Yu Choy & Fresh Ramen Noodles

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Filling, warming and layered with flavor, ramen is one of our go-to fall dishes­. This catfish shoyu (or soy sauce-flavored) ramen combines fresh noodles with mildly earthy yu choy (a Chinese leafy green). It all comes together in a rich and hearty broth. We’re making ours with soy glaze, fresh ginger, citrusy ponzu sauce and the pleasant heat of sambal oelek chile paste. Finally, we’re topping it with catfish fillets—coated in a spicy batter and pan-fried for delicate, crispy texture.

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Crispy Catfish Shoyu Ramen with Yu Choy & Fresh Ramen Noodles
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the yu choy; roughly chop. Peel and mince the ginger. Cut each catfish fillet into 4 equal-sized pieces.

Cook the noodles:
2 Cook the noodles:

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide between 2 bowls and set aside in a warm place. Rinse and wipe out the pot.

Make the broth:
3 Make the broth:

In the same pot, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, yu choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the soy glaze, ponzu sauce, 2 cups of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat; season with salt and pepper to taste.

Make the batter:
4 Make the batter:

While the broth simmers, in a medium bowl, whisk together the rice flour, ¼ cup of water and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Coat & cook the catfish:
5 Coat & cook the catfish:

While the broth continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, coat both sides of the seasoned catfish in the batter (letting any excess drip off). Carefully add the coated catfish to the pan and cook 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a paper towel-lined plate; immediately season with salt.

Serve your dish:
6 Serve your dish:

Divide the broth between the bowls of cooked noodles. Top with the cooked catfish. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the yu choy; roughly chop. Peel and mince the ginger. Cut each catfish fillet into 4 equal-sized pieces.

2 Cook the noodles:

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide between 2 bowls and set aside in a warm place. Rinse and wipe out the pot.

Cook the noodles:
3 Make the broth:

In the same pot, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, yu choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the soy glaze, ponzu sauce, 2 cups of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat; season with salt and pepper to taste.

4 Make the batter:

While the broth simmers, in a medium bowl, whisk together the rice flour, ¼ cup of water and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the batter:
Coat & cook the catfish:
5 Coat & cook the catfish:

While the broth continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, coat both sides of the seasoned catfish in the batter (letting any excess drip off). Carefully add the coated catfish to the pan and cook 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a paper towel-lined plate; immediately season with salt.

6 Serve your dish:

Divide the broth between the bowls of cooked noodles. Top with the cooked catfish. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Serve your dish: