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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.

Recipe by Cooking Light July 2004


Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary test

4 servings (serving size: 1 cup noodles, 3 bok choy quarters, and about 3/4 cup seafood mixture)


Ingredient Checklist


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

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

  • 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.

  • 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.

Nutrition Facts

348 calories; calories from fat 17%; fat 6.4g; saturated fat 0.8g; mono fat 1.4g; poly fat 2.8g; protein 24.6g; carbohydrates 43.9g; fiber 2.6g; cholesterol 61mg; iron 2.8mg; sodium 607mg; calcium 179mg.