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Seared Catfish

with Udon Noodles, Mushrooms & Carrots

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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: