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

Braising the ingredients together in the sauce for a few extra minutes blends the flavors and makes the seafood very tender. We liked the fresh Chinese noodles found in the produce section the best, but any Asian noodle will do.

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.

Ratings & Reviews

ChelleyBones's Review

January 16, 2010
I was disappointed with the way the shrimp turned out. For some reason my shrimp were not turning the pink they should have instead they were more translucent. I even cooked them for almost twice as long and even threw the end dish in the microwave to cook them longer and I was still hesitant to eat it. Ended up throwing the dish away. Better safe than sorry.