- 1/2 cup rice wine vinegar
- 1/3 cup low-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 2 (3-ounce) packages dry ramen noodles, broken
- Vegetable cooking spray
- 2 teaspoons vegetable oil, divided
- 2 pounds halibut steak (1 inch thick), cut into 2-inch pieces
- 2 tablespoons peeled, minced gingerroot
- 2 (6-ounce) packages frozen snow pea pods
- 2 cups thinly sliced sweet red pepper
- 2 large stalks celery, sliced diagonally into 1/4-inch pieces
- 1/4 cup fresh cilantro leaves
- calories 357
- caloriesfromfat 22 %
- fat 8.7 g
- satfat 1.3 g
- monofat 2.5 g
- polyfat 3.4 g
- protein 42.4 g
- carbohydrate 23 g
- fiber 0.0 g
- cholesterol 85 mg
- iron 0.0 mg
- sodium 612 mg
- calcium 0.0 mg
How to Make It
Combine first 4 ingredients; stir well, and set aside.
Cook ramen noodles according to package directions, omitting seasoning packets. Drain and set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add fish and gingerroot; stir-fry 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove fish from wok, and set aside.
Drizzle remaining 1 teaspoon oil around top of wok; add snow peas, pepper, and celery. Stir-fry 2 to 3 minutes or until crisp-tender; reduce heat. Add vinegar mixture, noodles, and fish to wok. Cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro.