- 1 small Chinese cabbage
- 1-1⁄2 cups shiitake mushrooms
- 4 ounces snap peas
- 1 cup sliced or shredded carrots
- 3 tablespoons olive oil, divided
Dressing
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- 1-2 tablespoons light balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon pure (Canadian or amber) maple syrup
- Salt and fresh ground pepper, to taste
- Cod and ramen noodles
- 1 pound 8 ounces wild Alaska cod or pollock fillets
- 1 to 2 tablespoons lemon juice
- Salt and fresh ground pepper, to taste
- 1(3 ounce) instant ramen noodle package, dry
-
Step 1 Prepare vegetables
Cut cabbage into strips; wash and spin dry. Clean and slice mushrooms, cutting off any tough ends. Wash snap peas, trim ends and slice into strips.
-
Step 2 Prepare dressing
In a small bowl, mix sesame seeds and oil, balsamic vinegar, soy sauce and maple syrup. Season with salt and pepper.
-
Step 3 Fry mushrooms and cod
In a large pan, saute mushrooms in one tablespoon olive oil for 5 minutes, until soft. Remove mushrooms from pan to a bowl; marinate with half of the dressing. Wash cod fillets; pat dry with a paper towel. Cut cod into bite-sized pieces. Sprinkle with lemon juice and season with salt and pepper. Fry cod pieces in the remaining two tablespoons of olive oil until opaque throughout. Remove from heat.
-
Step 4 Compose meal and serve
Arrange cabbage, mushrooms, carrots, snap peas and fish in four bowls. Drizzle on the remaining dressing. Crumble the dry ramen noodles into small pieces then sprinkle over salad to serve. Crunch Crunch. Yum Yum!
