Seared Catfish with Udon Noodles, Mushrooms & Carrots

Seared Catfish

with Udon Noodles, Mushrooms & Carrots

40 MIN
2 Servings
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From the Test Kitchen

Tender and delightfully chewy, udon noodles are at the heart of tonight's flavorful, Japanese-inspired dish. We're tossing them with sautéed mushrooms, celery and carrots, for a hearty accompaniment to pan-seared catfish. A sprinkling of smoked and crumbled dulse—a type of red seaweed with a deliciously savory flavor—makes for a gourmet garnish.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:
Cook the mushrooms & carrots:
2 Cook the mushrooms & carrots:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Add the aromatics:
3 Add the aromatics:

Add the celery, ginger and white bottoms of the scallions to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add the noodles:
4 Add the noodles:

Add the noodles (carefully separating with your hands before adding), yakiniku sauce and 1 cup of water to the pan; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Remove from heat and season with salt and pepper to taste.

Cook the catfish:
5 Cook the catfish:

Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Plate your dish:
6 Plate your dish:

Divide the cooked noodles and vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the smoked dulse and green tops of the scallions. Enjoy!

Tips from Home Chefs

2 Cook the mushrooms & carrots:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the mushrooms & carrots:
Add the aromatics:
3 Add the aromatics:

Add the celery, ginger and white bottoms of the scallions to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

4 Add the noodles:

Add the noodles (carefully separating with your hands before adding), yakiniku sauce and 1 cup of water to the pan; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Remove from heat and season with salt and pepper to taste.

Add the noodles:
Cook the catfish:
5 Cook the catfish:

Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Plate your dish:

Divide the cooked noodles and vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the smoked dulse and green tops of the scallions. Enjoy!

Plate your dish:
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