Mahi Soba Noodle Stir-Fry

Serves: 2

Ingredients
1 Tbsp chilli oil
1 clove garlic
2 spring onions
1 large carrot
5 oz (150g) mahi mahi filet
3.5 oz (100g) shiitake mushrooms
3.5 oz (100g) soba noodles
5 oz (150g) edamame in pod
½ Tbsp fish sauce
3 Tbsp soy sauce
½ Tbsp sesame oil
1 Jalapeño pepper

Instructions
Shell edamame. If frozen, thaw under cold water, then shell. Set aside.
Peel carrots and cut into thin long pieces.
Bring about 8 cups (2 liters) of water to the boil.
Wash and chop spring onions separating white and green parts.
Wash and dry mahi mahi filet and cut into small dice.
Wash shiitake mushrooms and remove hard part of stem.
In a wok or large pan heat chilli oil over medium high heat.
Water in pot should be boiling by now. Throw in soba noodles and set timer for 3 minutes.
Once oil in wok is hot, add white parts of chopped spring onions, garlic and carrots and stir-fry until carrots start to slightly bend (they should not be soft, just starting to become soft).
When timer goes off, add edamame to noodles and set timer for another 3 minutes.
When carrots are softish add mahi mahi, shiitake mushrooms, fish sauce and soy sauce and toss everything around so fish and mushrooms cook evenly.
When timer goes off, try a soba noodle, if it requires further cooking set timer for one more minute, if not drain in a colander and rinse with cold water.
Shake colander to make water drain completely then add cooked noodles and edamame to wok and toss around so it takes on the sauces’ flavors for maybe 30-60 seconds.
Remove from stove, add sesame oil and toss one last time and serve immediately.
Garnish with Jalapeño pepper rounds if desired.

From greenhealthycooking.com