Whisk together gochujang sauce, soy sauce and 1 tsp. garlic in a small bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This cost-effective dinner for four incorporates a miso gochujang—a fermented sauce with sweet and spicy notes—with loads of vegetables, noodles and quick-cooking tilapia.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. gochujang spicy miso sauce | ||
| 1 tbsp. Hy-Vee less sodium soy sauce | ||
| 2 tsp. bottled chopped garlic, divided | ||
| ½ (14-oz.) pkg. uncooked Chinese style lo mein noodles | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 1 c. packaged shredded carrots | ||
| 1 c. Hy-Vee Short Cuts chopped red bell peppers | ||
| 2 head(s) baby bok choy, chopped (10 oz.) | ||
| 4 (5- to 6-oz.) Fish Market fresh skinless tilapia fillets | ||
| ¼ tsp. Hy-Vee salt | ||
| ½ tsp. coarsely ground Hy-Vee black pepper | ||
| 2 tbsp. Hy-Vee unsalted butter, cut up | ||
| Sliced green onions, for garnish |
Things To Grab
- Whisk
- Small bowl
- Saucepan
- Colander
- Large skillet
- Medium bowl
- Paper towels
- Tongs
- Wooden spoon
- 4 serving bowls
Directions
Cook noodles according to pkg. directions. Drain; reserve 1/4 cup pasta water. Return noodles to saucepan; cover to keep warm.
Meanwhile, heat a large skillet over medium heat. Add 1 Tbsp. olive oil, carrots, red peppers and bok choy; cook for 2 to 3 minutes or until bok choy is slightly softened, stirring frequently. Add remaining 1 tsp. garlic; cook for 1 to 1-1/2 minutes or until golden brown, stirring frequently. Transfer to a medium bowl; keep warm.
Pat tilapia fillets dry with paper towels. Season both sides with salt and black pepper.
Heat remaining 1 Tbsp. olive oil in same large skillet over medium heat. Add fillets to skillet. Cook for 2 to 3 minutes or until fillets begin to brown, turning halfway through. Drizzle each fillet with 2 tsp. gochujang mixture; turn fillets over. Add butter to skillet; cook for 1 to 2 minutes or until tilapia reaches 145 degrees. Remove from heat.
Meanwhile, stir remaining gochujang mixture and reserved pasta water into cooked noodles in saucepan. Stir in cooked vegetable mixture. Cook over medium heat for 1 to 2 minutes or until heated through, stirring frequently.
Divide noodle mixture among 4 serving bowls. Top with tilapia. Garnish with green onions, if desired.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 95mg
- Sodium: 1080mg
- Total Carbohydrates: 47g
- Protein: 44g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 25%
0%
Potassium 20%