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Yield
4 servings (serving size: 1 cup noodles, 3 bok choy quarters, and about 3/4 cup seafood mixture)
Becky Luigart-Stayner; Cindy Barr

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.

Step 2

Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.

Step 3

Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.

Step 4

Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.

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