May Contain: Egg, Milk, Mustard, Peanuts, Sesame, Shellfish, other Tree Nuts, and other sources of Gluten.
Tip: Rinse noodles well until all starch is removed and water runs clear. Use clean hands to toss noodles with oil in Step 2 to prevent noodles from sticking together.
- Bring 2-1/2 litres salted water to a boil in a large pot.
- Trim ends from bok choy, separate leaves and cut large pieces in half widthwise.
- Wash bok choy and green onion.
- Thinly slice green onions.
- Roughly chop walnuts.
- Drain and pat dry cod with paper towel.
- Season all sides well with salt and pepper.
Cook Soba Noodles
- Once water is boiling, add soba noodles and cook for 4–5 minutes or until al dente.
- Drain in a fine mesh sieve and rinse with cold water until chilled.
- Toss with half of the walnut oil in sieve and set aside.
- Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat.
- Once skillet is hot, add fennel and onion and cook for 2–3 minutes until tender and beginning to turn golden.
- Add cod to the center of the skillet and cook for 2 minutes without flipping.
- Add remaining walnut oil, garlic, ginger to skillet and reduce heat to medium.
- Cook for 1 minute until fragrant.
- Add 1/2 cup water, sherry cooking wine, honey, soy sauce, and rice vinegar.
- Use a wooden spoon to lift any stuck browned bits from the skillet.
- Place bok choy into skillet and cover with a lid.
- Cook for 3–4 minutes until cod has reached an internal temperature of 158°F and bok choy is bright green and tender.
Finish + Serve
- Divide soba noodles into serving bowls.
- Place cod on top of soba noodles and pour broth over top.
- Divide bok choy and fennel around cod.
- Sprinkle green onion and walnuts over top of everything.
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