Seared Cod & Fresh Udon Noodles

with Shiitake Mushrooms, Green Beans & Furikake

45 MIN

4 Servings

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From the Test Kitchen

Delightfully chewy and fun to eat, udon readily soaks up delicious broths and sauces alike. Here, we’re stir-frying the noodles with a delectable combination of tangy ponzu, nutty sesame oil and traditional Asian aromatics. Together with snappy green beans, earthy shiitakes and napa cabbage, they create a flavorful base for flaky seared cod. To top it all off, a sprinkling of furikake—a Japanese seasoning made with dried seaweed and sesame seeds—gives the dish an umami boost.

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Nutrition

PER SERVING
Calories

595 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice. Snap off and discard the stem ends of the green beans; carefully slice in half lengthwise. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves.

2 Brown the mushrooms:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and crispy. Season with salt and pepper.

3 Add the green beans:

Add the green beans to the pot of mushrooms; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the green beans are bright green and slightly softened.

4 Add the vegetables, noodles & sauce:

Add the sesame oil, ginger and white bottoms of the scallions to the pot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cabbage and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Using your hands, carefully separate the noodles; add the noodles, ponzu sauce and ¼ cup of water to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 4 bowls and set aside in a warm place.

5 Coat & cook the cod:

Place the flour on a plate. Pat the cod 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 large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down; cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

6 Plate your dish:

Top the bowls of finished noodles with the cooked cod fillets. Garnish with the green tops of the scallions and as much of the furikake as you’d like. Enjoy!