Four of my favorite ingredients, Kahala of course, but I love noodles, bok choy and shiitake mushrooms. The combination of these four basic ingredients along some aromatics deliver a beautiful wholesome family meal in less than 20 minutes. 

You can use normal bok choy, but I like to use baby bok choy as these are harvested when the leaves are still very tender, with a much sweeter flavor than full size bok choy. Plus you can use any leftover leaves in salads. 

Why use shiitake mushrooms instead of button mushrooms? Shiitake mushrooms are rich polysaccharides like lentinans and other beta-glucans. These compounds help protect against cell damage, help your immune system and boost white blood cell production for fighting off microbes. One other advantage over other mushrooms is that shiitakes contain vitamin D2, vitamin D3 and vitamin D4 which are all crucial to our immune system, bone health and cellular growth.

Noodles are a versatile food eaten across many cultures, and I can’t get enough of them. But they are notoriously high in carbohydrates, which some people may prefer to limit. In this recipe, we are only using 4oz for four servings. If you are gluten intolerant you might want to substitute 4oz of rice, so you don’t feel bloated or uncomfortable after your meal.

 

Forever Oceans Kahala with Noodles and Bok Choy

Serves 4

Ingredients:

4x 6oz Kahala fillets

Maldon salt

Freshly ground black pepper

4 tablespoons sesame oil

2 cups baby bok choy, cut in half

1 cup shiitake mushrooms, thinly sliced

1 cup snow peas

1 jalapeno chili pepper, seeds removed, flesh roughly chopped

2 green onions, roughly chopped and separated from white to green

4oz dried noodles (or rice)

2 cups low in sodium chicken stock

2 tablespoons low in sodium soy sauce (optional)

2 tablespoons cashew nuts, roughly chopped (optional)

1 tablespoon Furikake seasoning (optional)

How to make:

Take a large frying pan, place on the stove over a high heat. Season the Kahala portions with salt and pepper. Add 2 tablespoons of sesame oil to the pan, when hot carefully add the Kahala portions. Cook only for 1 minute each side, then remove from the pan and place on dish paper, set aside.

Take a medium size saucepan or stockpot, place on the stove over a medium heat, add the remaining sesame oil, when hot add the bok choy and sliced mushrooms, cook for 2 minutes. Add the snow peas, sliced jalapeno and the white of the green onions, cook for 2 minutes.

Add the noodles along with the stock and soy sauce, bring to a boil, turn down to a simmer and cook for 4 minutes. Divide the noodles, and vegetables along with the stock into four serving bowls, top with the seared Kahala, sprinkle over the cashew nuts, the remaining green onions and Furikale, and serve.

 

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