Spring Pea & Onion Noodle Bowls
Spring Pea & Onion Noodle Bowls
Cotter Crunch at cottercrunch.com
2
10 minutes
18 minutes
420
Asian-inspired
Entree
Spring Pea and Onion Noodle bowls are a great seafood version of the classic Asian recipe. These are great with shrimp, but also go well with Haddock or similarly light fish such as Sable or Cod. This recipe is healthy, low-carb, and filling, the perfect lunch or dinner.
Ingredients
- 8 oz of haddock or shrimp
- 1 to 1½ cups shelled fresh English/Spring peas or thawed frozen peas (about 5-6 ounces)
- 1-2 tablespoons extra-virgin olive oil or avocado oil
- ⅓ cup chopped red onion
- 2-3 cups vegetable broth
- ¼ tsp minced garlic
- 2 tbsp tamari sauce (or soy sauce if not gluten-free)
- 5-6 oz rice or kelp noodles
- 2 tbsp honey mustard
- fresh lime juice
- dash of black pepper
Directions
First, prepare your protein. For this, combine your garlic, honey mustard, olive oil, and tamari sauce in a small bowl. Coat your fish fillet or protein in the sauce. Grill or bake for 10-12 minutes (if using fish) at 400°F.
While the fish (or other protein) is cooking, rinse your noodles and add to 3-4 cups of boiling water with a dash of salt. Rice noodles usually cook in about 8-10 minutes. Kelp noodles take about a minute or two. You want to cook them at medium heat, then drain and rinse with cold water. Set aside.
Remove your protein/fish from the oven. While your noodles and fish are cooling. Prepare another pot with your broth, peas, and onion. Cook on medium-high heat for about 4 minutes or until veggies are almost done. Then add in your noodles. Mix well. Let it simmer a few more minutes on low to get everything warm and cooked.
Spoon noodles, veggies, and broth into bowls. Add your chopped fish or protein on top and squeeze a little lime juice on top! Feel free to add in a dash of chili pepper or black pepper too for spice!
