1head bock choyleaves and stems separated and chopped
6ozsoba/buckwheat noodles
Salt
Pepper
2tblsextra virgin olive oil divided
½cupgreen onions diced and separated
2clovesgrated garlic
1” fresh ginger root grated
¼tspcrushed red pepper flakes
1tspfish sauce
¼ - ½cupwater
2lemons sliced into wedges
2tsptoasted sesame seedswhite and/or black
Instructions
Remove cod from the refrigerator and set on counter top to remove chill.
Combine liquid amino, rice wine vinegar, sesame oil, and hoisin sauce into small airtight container and shake until well combined. Set aside.
Wash, and separate bok choy leaves from stems. Chop and set aside in respective piles.
Cook soba noodles according to package instructions, careful not to overcook. Rinse with cold water to stop cooking. Drain in colander and set aside.
Prepare cod by blotting dry with paper towel, then season with salt and pepper.
Heat large dutch oven or pot to medium/high heat, add 1 tbls olive oil, add garlic, ginger, ¼ cup green onion, and red pepper flake and cook for 1-2 minutes. Add bok choy stems, salt, pepper, and fish sauce and cook for 5 minutes. Add the bok choy greens and water and cover with lid, stirring occasionally.
Meanwhile, heat medium sized skillet over high heat and add 1 tbls olive oil. Cook cod 3-6 minutes per side, depending on thickness, flipping halfway and cooking all the way through.
Add the noodles back into the pot with the bok choy. Mix in desired amount of dressing, taste, and add additional salt, pepper, and red pepper flakes to taste. Garnish with remaining green onions, lemon wedges, and sesame seeds upon serving.