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.
Oxmoor House Cooking Light Collection