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Wash and dry the fresh produce. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut the snow peas in half on an angle.
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottom of the scallion and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Using your hands, carefully separate the noodles; add the noodles, ponzu sauce and 1 cup of water to the pot of aromatics. Season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the noodles are heated through.
While the broth simmers, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
While the catfish cooks, add the snow peas to the pot of noodles and broth; cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and tender. Remove from heat and season with salt and pepper to taste.
Divide the finished noodles, broth and snow peas between 2 bowls. Top with the cooked catfish fillets. Garnish with the green top of the scallion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Wash and dry the fresh produce. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut the snow peas in half on an angle.
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottom of the scallion and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Using your hands, carefully separate the noodles; add the noodles, ponzu sauce and 1 cup of water to the pot of aromatics. Season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the noodles are heated through.
While the broth simmers, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
While the catfish cooks, add the snow peas to the pot of noodles and broth; cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and tender. Remove from heat and season with salt and pepper to taste.
Divide the finished noodles, broth and snow peas between 2 bowls. Top with the cooked catfish fillets. Garnish with the green top of the scallion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs